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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, quinoa stuffed chicken breast with cream sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Cook the jalapenos and garlic until fragrant and you get some browning on the garlic. Bring to a boil and then reduce to medium-low heat. To make sure the chicken stays stuffed, it helps to sear it and then finish it in the oven.

Quinoa Stuffed Chicken Breast with Cream Sauce is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Quinoa Stuffed Chicken Breast with Cream Sauce is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook quinoa stuffed chicken breast with cream sauce using 19 ingredients and 9 steps. Here is how you can achieve that.

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

Add water and bring to a boil, reduce heat, cover and simmer until all water is absorbed, remove from heat and let it cool down. Flatten the chicken tenders with a meat mallet, sprinkle with salt and pepper. Add the chicken broth, paprika and oregano. Reduce heat and stir until sauce becomes thick.

Steps 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!

Remove from heat, add in shrimp, scallops, quinoa, zest, juice and chopped cilantro. Heat oil in a medium saucepan over medium-high heat. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine. Spoon soup over chicken; sprinkle with remaining stuffing.

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