Ingredients
2 cups chicken broth1 cup quinoa, rinsed1 fresh thyme sprig1 tablespoon olive oil8 green onions, chopped1 celery rib, chopped2/3 cup dried cranberries2/3 cup chopped dried apricots3 tablespoons lemon juice2-1/2 teaspoons grated lemon zest1/2 teaspoon saltCHICKEN:3/4 cup dry sherry1/4 cup water3 tablespoons red wine vinegar1 tablespoon brown sugar2 teaspoons cornstarch1/4 teaspoon ground ginger1 large tart apple, peeled and chopped1/2 cup dried cranberries1/3 cup chopped walnuts1/2 cup apricot preserves2 tablespoons butter6 boneless skinless chicken breast halves (6 ounces each)1 tablespoon olive oil
Preparation
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 the heat; fluff with a fork. Discard thyme.
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 zest and salt.
In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.
Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13x9-in. baking dish; pour apple mixture over top.
Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.
