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Sunday, April 3, 2011
Tonights Dinner Quinoa Stuffed Chicken with Broccoli
1. Bring broth to a boil in a small saucepan; Stir in quinoa. Cover reduce heat to simmer and cook 15 minutes or until fully cooked. Place quinoa in a small bowl. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, add all ingredients through garlic; toss.
2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Preheat oven to 400°.
4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.
Made this for company today... turned out great! I made the quinoa filling and rolled up the chicken breasts last night (was not thin enough to roll like a jelly roll but I made it work--was probably because my chicken breasts were a little bigger). I've made other stuffed chicken breasts where I tied with kitchen twine and that was a little more elegant than the toothpicks, but toothpicks worked just fine--just tough to pull out before serving while still really hot. When I was ready to cook, I used olive oil instead of cooking spray in the skillet, which worked well. It took a lot longer than 5 minutes to cook through to 165 degrees, but most definitely because it had been in the fridge all night. My guests were very pleased. I'm looking forward to the leftovers. Thanks!
2 comments:
Quinoa Stuffed Chicken Breasts
Ingredients
* 1 cup fat-free, lower-sodium chicken broth
* 1/2 cup uncooked quinoa
* 1/2 teaspoon salt, divided
* 1/2 teaspoon black pepper, divided
* 3 tablespoons chopped plum tomato
* 2 tablespoons kalamata or black olives, chopped
* 2 tablespoons crumbled feta cheese
* 2 tablespoons extra-virgin olive oil
* 2 teaspoons chopped fresh parsley
* 1 teaspoon grated lemon rind
* 1 minced garlic clove
* 4 (6-ounce) skinless, boneless chicken breast halves
* Cooking spray
Preparation
1. Bring broth to a boil in a small saucepan; Stir in quinoa. Cover reduce heat to simmer and cook 15 minutes or until fully cooked. Place quinoa in a small bowl. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, add all ingredients through garlic; toss.
2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Preheat oven to 400°.
4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.
PointPlus ⊕ Value per serving: 7
Made this for company today... turned out great! I made the quinoa filling and rolled up the chicken breasts last night (was not thin enough to roll like a jelly roll but I made it work--was probably because my chicken breasts were a little bigger). I've made other stuffed chicken breasts where I tied with kitchen twine and that was a little more elegant than the toothpicks, but toothpicks worked just fine--just tough to pull out before serving while still really hot. When I was ready to cook, I used olive oil instead of cooking spray in the skillet, which worked well. It took a lot longer than 5 minutes to cook through to 165 degrees, but most definitely because it had been in the fridge all night. My guests were very pleased. I'm looking forward to the leftovers. Thanks!
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