Quinoa Stuffed Chicken Breast with Cream Sauce. Cilantro and avocado accompany quinoa lime stuffed chicken breasts for a fiesta of flavors that everyone will love. Stuffed Chicken Breast Cream Sauce Recipes. Apple Stuffed Chicken Breasts with Noodles and FennelRecipesPlus. apple juice, fennel bulb, apple, red wine, olive oil Bacon Wrapped Stuffed Chicken Breast Recipes.
Cut a pocket horizontally in the thickest part of each chicken breast. Chicken rolls with spinach cream cheese stuffed chicken breast. So much so that I had a moment of guilt for sometimes making food that's sometimes too out of the box for my hubby (see: baked quinoa falafel and mediterranean pearl couscous salad). You can have Quinoa Stuffed Chicken Breast with Cream Sauce using 19 ingredients and 9 steps. Here is how you cook that.
Ingredients of Quinoa Stuffed Chicken Breast with Cream Sauce
- You need 4 of jalapenos, deseeded and diced.
- It's 4 cloves of garlic, minced, divided.
- You need of olive oil.
- Prepare 3 cups of chicken broth, divided.
- You need 1 cup of quinoa.
- Prepare 15 oz of can of black beans, drained.
- Prepare 5 of plum tomatoes, diced, divided.
- Prepare 15 oz of can of corn.
- Prepare 1 packet of adobo sazon.
- It's 2 tsp of oregano, divided.
- It's 1/2 tbsp of chili powder.
- It's 1 tsp of cumin.
- Prepare 4 tbsp of cilantro, diced, divided.
- Prepare 400 g of crema or creme fraiche.
- Prepare 2 of red peppers, diced.
- You need 1 of medium onion, diced.
- You need 1 of bay leaf.
- Prepare 1/4 tsp of cayenne powder.
- Prepare 10 of skinless chicken breasts.
This pan-seared chicken breast recipe is sponsored by J. As always, all opinions are my Heavy cream is what gives this sauce its luxurious mouthfeel. It simply needs to simmer in the Herb stuffing would be a great pairing as well since you could drizzle extra cream sauce over your stuffing. Split chicken breasts are one of the cheaper cuts of chicken, and they are extra juicy cooked on the bone!
Quinoa Stuffed Chicken Breast with Cream Sauce instructions
- 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..
- 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..
- 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)..
- 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..
- 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..
- 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..
- 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..
- 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)..
- 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!.
Adding olive oil adds another layer of fat to the chicken skin, and acts as a barrier. Don't even bother with that stuff. Just let the roasting technique work its magic, and you will have the crispiest. This Creamy Herb Chicken will become your favourite chicken recipe! Picture this: Juicy, tender chicken breasts, simmered in a flavourful and creamy herb sauce with a hint of garlic — HELLO — easy weekday meal.