Quinoa And Cranberry Stuffed Chicken
Ingredients
Quinoa is a gluten-free grain that’s excessive in protein and fiber. It has a nutty taste and a barely chewy texture. It could be cooked in a selection of ways, but it’s mostly utilized in salads, soups, and pilafs.
Cranberries are a tart and tangy fruit which are high in antioxidants. They may be eaten fresh, dried, or frozen. They are often used in baking, however they may also be added to salads, smoothies, and yogurt.
Chicken is a lean and versatile meat that is high in protein and low in fat. It can be cooked in a selection of methods, but it’s most commonly roasted, grilled, or fried. It is a good source of essential nutritional vitamins and minerals, including niacin, selenium, and zinc.
Stuffing is a combination that is used to fill a cavity in a meals merchandise, such as a chicken or a turkey. It can be produced from a selection of ingredients, however it most commonly includes bread crumbs, herbs, and greens. It can be cooked contained in the meals merchandise or separately.
For the stuffing:
For the stuffing:
In a saucepan, combine the quinoa, cranberries, chicken broth, salt, and pepper. Bring to a boil, then reduce warmth to medium-low, cowl, and simmer for 15 minutes, or till the quinoa is cooked by way of and the liquid has been absorbed.
Remove from warmth and stir in the pecans, parsley, and celery. Set apart to chill slightly earlier than stuffing the chicken.
1 cup cooked quinoa
Ingredients:
- 1 boneless, skinless chicken breast (about four ounces)
- 1/4 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 400 degrees F (200 levels C).
- Place chicken breast in a baking dish and season with salt and pepper.
- In a small bowl, combine quinoa, cranberries, walnuts, celery, onion, olive oil, salt, and pepper.
- Stuff chicken breast with quinoa combination.
- Bake for 20-25 minutes, or until chicken is cooked by way of.
- Serve immediately.
1/2 cup dried cranberries
1/2 cup dried cranberries
1/4 cup chopped walnuts
Ingredients:
- 1/4 cup chopped walnuts
1/4 cup chopped celery
1/4 cup chopped celery
1/4 cup chopped onion
Ingredients:
- 1/4 cup chopped onion
1 tablespoon olive oil
Ingredients:
- 1 tablespoon olive oil
1 teaspoon dried sage
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried thyme is a typical ingredient in lots of recipes, together with this one for Quinoa and Cranberry Stuffed Chicken. Thyme is an herb that has a barely peppery, minty taste. It is commonly utilized in Mediterranean cuisine, and it pairs nicely with poultry, vegetables, and grains.
When used in this recipe, the dried thyme helps to flavor the quinoa stuffing. It adds a refined natural note that enhances the cranberries and the chicken. The thyme additionally helps to steadiness out the sweetness of the cranberries and adds a contact of complexity to the dish.
If you don’t have dried thyme on hand, you’ll have the ability to substitute contemporary thyme. Use twice as a lot recent thyme as dried thyme, so 1 teaspoon of fresh thyme for each half of teaspoon of dried thyme.
1/4 teaspoon salt
Salt is a mineral that is important for human well being. It helps to control fluid stability, blood pressure, and muscle operate. Salt additionally helps to transmit nerve impulses and might help to improve digestion.
When cooking with salt, you will want to use it sparsely. Too a lot salt can make food taste salty and unpalatable. It also can increase the risk of hypertension and other health issues.
For most adults, the recommended day by day intake of salt is less than 2,300 milligrams (mg). One teaspoon of salt contains about 590 mg of sodium.
In the recipe for Quinoa and Cranberry Stuffed Chicken, 1/4 teaspoon of salt is used to season the chicken breasts and the stuffing.
1/4 teaspoon of salt is a small amount and is not more probably to have a major impression on the general sodium content material of the dish.
However, if you are involved about your sodium intake, you’ll be able to reduce the quantity of salt used in the recipe.
1/4 teaspoon pepper
To make this Quinoa and Cranberry Stuffed Chicken recipe, you will need 1/4 teaspoon ground black pepper.
For the chicken:
For the chicken:
1 whole chicken, about three half to four pounds
1 tablespoon olive oil
Salt and black pepper
4 boneless, skinless chicken breasts
Four boneless, skinless chicken breasts are the proper canvas for a flavorful and wholesome meal. These breasts may be filled with a wide range of fillings, from traditional bread stuffing to more adventurous options like quinoa and cranberries.
To prepare the chicken breasts, simply take away the skin and bones. If desired, you can also trim off any extra fats. Then, utilizing a sharp knife, make a pocket in every breast. Be careful not to minimize all the means in which through the breast.
Once the pockets are made, it’s time to fill them along with your favorite stuffing. For a simple and traditional option, strive bread stuffing made with crumbled bread, onion, celery, and herbs. For a extra flavorful and festive stuffing, try quinoa and cranberries.
To make quinoa and cranberry stuffing, merely cook the quinoa based on package deal instructions. Then, add in chopped cranberries, chopped pecans, and chopped recent parsley. Season with salt and pepper to taste.
Once the stuffing recipe for chicken is made, spoon it into the chicken breast pockets. Be sure to pack the stuffing in tightly. Then, seal the pockets with toothpicks or kitchen twine.
The stuffed chicken breasts can now be cooked in a variety of methods. They can be baked, grilled, or pan-fried. For the best outcomes, bake the chicken breasts at 375 levels Fahrenheit for 30-35 minutes, or till they’re cooked via.
Once the chicken breasts are cooked, let them relaxation for a couple of minutes before slicing and serving. Serve along with your favorite sides, corresponding to roasted greens, mashed potatoes, or rice.
1 tablespoon olive oil
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon – zero.7 grams
1/2 teaspoon garlic powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 Teaspoon Salt
- 1/4 teaspoon of salt is a small amount of salt that can be used to add flavor and seasoning to food.
- It is equivalent to about 1 gram of salt.
- 1/4 teaspoon of salt can be measured utilizing a measuring spoon or by utilizing a pinch of salt.
- It is necessary to use the correct quantity of salt when cooking as an excessive quantity of salt can make meals taste salty and unpalatable, whereas too little salt can make food style bland.
- 1/4 teaspoon of salt is an effective start line for seasoning meals and may be adjusted to style.
1/4 teaspoon pepper
The quantity of pepper referred to as for in your ingredient listing for Quinoa and Cranberry Stuffed Chicken is 1/4 teaspoon.
Instructions
Preheat oven to 375°F (190°C).
In a big bowl, mix the quinoa, cranberries, pecans, celery, onion, parsley, sage, salt, and pepper.
Rinse the chicken breasts and pat them dry.
Using a pointy knife, make a pocket in each chicken breast.
Fill the pockets with the quinoa combination.
Place the chicken breasts in a baking dish.
In a small bowl, whisk together the honey, olive oil, and Dijon mustard.
Brush the chicken breasts with the honey combination.
Bake for 30-35 minutes, or till the chicken is cooked via.
Let the chicken relaxation for five minutes earlier than slicing and serving.
To make the stuffing:
To make the stuffing:
1. In a big bowl, combine the quinoa, cranberries, pecans, celery, onion, sage, thyme, salt, and pepper. Toss to mix.
2. In a small bowl, whisk collectively the chicken broth and maple syrup. Pour over the quinoa combination and stir to combine.
3. Stuff the chicken cavity with the stuffing. Truss the chicken and place it in a roasting pan.
4. Roast the chicken at 375 levels F for 1 hour and 15 minutes, or until the inner temperature reaches 165 degrees F.
5. Let the chicken relaxation for 10 minutes before carving and serving.
1. Heat the olive oil in a large skillet over medium warmth.
– Heat the olive oil in a big skillet over medium warmth.
2. Add the celery and onion and cook till softened, about 5 minutes.
Add the celery and onion and prepare dinner till softened, about 5 minutes.
3. Stir in the quinoa, cranberries, walnuts, sage, thyme, salt, and pepper. Cook till the quinoa is heated through, about 2 minutes.
Stir within the quinoa, cranberries, walnuts, sage, thyme, salt, and pepper.
Cook till the quinoa is heated by way of, about 2 minutes.
4. Remove from warmth and let cool slightly.
4. Remove from warmth and let cool barely.
To put together the chicken:
To put together the chicken:
- Preheat oven to 375 degrees F (190 levels C).
- Rinse chicken breasts and pat dry.
- Season chicken breasts with salt and pepper.
- Place chicken breasts in a baking dish.
- In a big bowl, combine quinoa, cranberries, pecans, onions, celery, and parsley.
- Stir in chicken broth.
- Fill chicken breasts with stuffing.
- Bake for 30-35 minutes, or till chicken is cooked through.
- Let stand for five minutes before slicing and serving.
1. Preheat the oven to 375 degrees F (190 degrees C).
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Drizzle the chicken breasts with olive oil and season with oregano, garlic powder, salt, and pepper.
Drizzle the chicken breasts with olive oil and season with oregano, garlic powder, salt, and pepper.
3. Place the chicken breasts in a baking dish.
Preheat the oven to 375 degrees F (190 levels C). Grease a 9×13 inch baking dish.
In a large bowl, combine the quinoa, cranberries, celery, onion, parsley, sage, salt, and pepper. Stir within the chicken broth until nicely mixed.
Place the chicken breasts in a baking dish.
4. Stuff the chicken breasts with the quinoa stuffing.
Step 4: Stuff the Chicken Breasts with the Quinoa Stuffing
To stuff the chicken breasts with the quinoa stuffing, gently separate the chicken breasts from the pores and skin. Do not take away the pores and skin. Create a pocket inside every breast by sliding a pointy knife horizontally alongside the middle of the breast, being careful to not reduce all the best way through. Season the inside of the breasts with salt and pepper.
Spoon the quinoa stuffing into the pockets, packing it in tightly. Secure the stuffing in place with toothpicks or kitchen twine. The chicken breasts at the second are ready to be cooked.
5. Bake for 2025 minutes, or until the chicken is cooked by way of and the stuffing is golden brown.
• Bake for 2025 minutes, or until the chicken is cooked through and the stuffing is golden brown.
6. Let relaxation for five minutes before slicing and serving.
6. Let rest for five minutes before slicing and serving.