STUFFED CHICKEN BREASTS WITH CRANBERRY QUINOA

STUFFED CHICKEN BREASTS WITH CRANBERRY QUINOA image

Yield 6 6

Number Of Ingredients 25

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2 cups chicken broth
1 cup quinoa, rinsed
1 fresh thyme sprig
1 Tbsp. olive oil
8 green onions, chopped
1 celery rib, chopped
2/3 cup dried cranberries
2/3 cup dried apricots, chopped
3 Tbsp. lemon juice
2 1/2 tsp. grated lemon peel
1/2 tsp. salt
Chicken:
3/4 cup dry sherry
1/4 cup water
3 Tbsp. red wine vinegar
1 Tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. ground ginger
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/3 cup chopped pecans
1/2 cup apricot preserves
2 Tbsp. butter
6 boneless skinless chicken breast halves (6 oz each)
1 Tbsp. olive oil

Steps:

1. In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Discard thyme. 2. In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon peel and salt. 3. In a large saucepan, mix the first 6 ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add apple, cranberries and pecans. Stir in preserves and butter until melted. 4. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 Tbsp. quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. Meanwhile, in a large skillet, heat oil over medium heat. Brown stuffed chicken on both sides. Transfer to a greased 9 by 13 inch baking dish; spoon apple mixture over top. 5. Bake chicken and quinoa at 350 degrees for 20-25 minutes or until thermometer inserted in chicken reads 170 degrees. Discard toothpicks before serving.