Quinoa Stuffed Chicken Breast with Cream Sauce
Quinoa Stuffed Chicken Breast with Cream Sauce

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, quinoa stuffed chicken breast with cream sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Quinoa Stuffed Chicken Breast with Cream Sauce is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Quinoa Stuffed Chicken Breast with Cream Sauce is something that I’ve loved my whole life.

Stuffed Chicken Breast with Spinach, Almond and QuinoaEveryday healthy recipes. Cilantro and avocado accompany quinoa lime stuffed chicken breasts for a fiesta of flavors that everyone will love. A family favorite, these chicken breasts get the full-flavored treatment: these are smothered in a creamy dill and caper sauce, and seasoned Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat.

To get started with this recipe, we must first prepare a few ingredients. You can have quinoa stuffed chicken breast with cream sauce using 19 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Quinoa Stuffed Chicken Breast with Cream Sauce:
  1. Make ready 4 jalapenos, deseeded and diced
  2. Prepare 4 cloves garlic, minced, divided
  3. Take olive oil
  4. Prepare 3 cups chicken broth, divided
  5. Prepare 1 cup quinoa
  6. Get 15 oz can of black beans, drained
  7. Take 5 plum tomatoes, diced, divided
  8. Take 15 oz can of corn
  9. Prepare 1 packet adobo sazon
  10. Make ready 2 tsp oregano, divided
  11. Prepare 1/2 tbsp chili powder
  12. Get 1 tsp cumin
  13. Get 4 tbsp cilantro, diced, divided
  14. Prepare 400 g crema or creme fraiche
  15. Make ready 2 red peppers, diced
  16. Get 1 medium onion, diced
  17. Make ready 1 bay leaf
  18. Take 1/4 tsp cayenne powder
  19. Prepare 10 skinless chicken breasts

Lilydale Chickens have set me the challenge of cooking with their AMAZING free range chicken SO I decided to make Stuffed Chicken Breast With Quinoa! This seared Chicken Breasts with our Mushroom Cream Sauce combines fresh thyme, fragrant mushrooms and your own cream sauce to make an incredible chicken dish which could be serve over brown rice or mashed potatoes. Once you taste the rich blend of cream sauce and these umami. But do not cut them before cooking!

Instructions to make Quinoa Stuffed Chicken Breast with Cream Sauce:
  1. Heat 1 tbsp olive oil over medium-high heat in a large sauce pan. Cook the jalapenos and garlic until fragrant and you get some browning on the garlic.
  2. Add chicken broth, quinoa, 1/2 of the tomatoes, beans, corns, adobo sazon, oregano, chili powder, cumin, cilantro, 1 tsp salt, and 1 tsp pepper. Bring to a boil and then reduce to medium-low heat. Cover and let it cook while you prepare the rest of the meal.
  3. Combine mexican crema, 2 cups chicken broth, remaining tomatoes, garlic and jalapenos, red peppers, onion, bay leaf, and cayenne in a small sauce pan. Simmer over low heat. This will stay on the heat until the chicken is ready to serve. Preheat oven to 400F(204C).
  4. Depending on the size of your chicken this step is tricky. If you have breasts large enough for you to cut a slit through the chicken creating a large pocket on the inside without piercing the outer layer opening your pocket, go for it! If you have small chicken or you're not sure you can go for plan B. Take half of your chicken and use a sharp knife to cut in half, making sure to keep one of the halves intact. These will be your covers. The other five chickens will be your bases. Either way, any meat scraps you have you can go ahead, cute them into 1/2 inch strips and throw into your cream sauce.
  5. Check the quinoa, all the water should be gone by now and the quinoa should be ready to serve. Remove from heat. Scoop as much quinoa onto one of the whole chicken breasts (about 4 or 5 tbsp). Try to keep as much of the filling in the middle, you're gonna throw one of the half breast on top in a second.
  6. Cover the quinoa with one of the half breasts. Using toothpick secure the two pieces of chicken with the quinoa inside. This took about 8 toothpicks to keep everything together. I broke the toothpick in half so they wouldn't get in the way when we transfer to the pan.
  7. Heast 1 tbsp olive oil over medium heat in a cast iron pan. When the oil is smoking add as much chicken as you can fit in a single layer in the pan. Let the chicken cook for 6-8 minutes on one side, or when browned to your liking. You can peek using a spatula.
  8. Flip the chicken (carefully! don't want to throw the quinoa everywhere). Transfer the pan to the preheated oven and cook for about 8 minutes or until the chicken reaches 160F(71C).
  9. Remove the chicken from the oven and take the cream sauce off the burner. Now you're ready to serve! Accompany with a side of quinoa and pour crema over everything. Eat up!

Not only will it guarantee a beautiful Next reheat the dish on low heat. Enjoy this Creamy Cajun Chicken Pasta with a glass of wine! Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. By stuffing chicken breasts, it is possible to bolster this meat's mild flavor and add a whole new. Sun-dried tomato, basil, and mascarpone; served with linguine and garlic cream sauce.

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