Quinoa Stuffed Chicken Breast with Cream Sauce. Stuffed Chicken Breast with Spinach, Almond and QuinoaEveryday healthy recipes. Chicken Breasts in Caper Cream Sauce. Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat.

Quinoa Stuffed Chicken Breast with Cream Sauce It's the perfect healthy, flavorful weeknight dinner. Chicken, quinoa, cheese, black beans, spices! It will all still be getting mixed with sauce and cheese and stuffed into a tortilla, sooo whether or not a If the chicken breasts are large, cut them in half or in fourths.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, quinoa stuffed chicken breast with cream sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Stuffed Chicken Breast with Spinach, Almond and QuinoaEveryday healthy recipes. Chicken Breasts in Caper Cream Sauce. Four stars as written, as I believe that with just cream the sauce would lack dimension and would be rather flat.

Quinoa Stuffed Chicken Breast with Cream Sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it's quick, it tastes delicious. Quinoa Stuffed Chicken Breast with Cream Sauce is something that I've loved my whole life. They are fine and they look fantastic.

To begin 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 that.

The ingredients needed to make Quinoa Stuffed Chicken Breast with Cream Sauce:

{Take 4 of jalapenos, deseeded and diced.
{Prepare 4 cloves of garlic, minced, divided.
{Get of olive oil.
{Prepare 3 cups of chicken broth, divided.
{Get 1 cup of quinoa.
{Make ready 15 oz of can of black beans, drained.
{Take 5 of plum tomatoes, diced, divided.
{Take 15 oz of can of corn.
{Make ready 1 packet of adobo sazon.
{Get 2 tsp of oregano, divided.
{Prepare 1/2 tbsp of chili powder.
{Get 1 tsp of cumin.
{Prepare 4 tbsp of cilantro, diced, divided.
{Get 400 g of crema or creme fraiche.
{Make ready 2 of red peppers, diced.
{Take 1 of medium onion, diced.
{Take 1 of bay leaf.
{Make ready 1/4 tsp of cayenne powder.
{Take 10 of skinless chicken breasts.

Put the quinoa, broth, and chicken in a rice cooker. Boneless chicken breasts are cooked in a skillet and served with a creamy caper cream sauce. This is an elegant dinner that would be perfect for a date night in, or even great for a Sunday supper. I could drink the creamy caper sauce, which is the highlight of this recipe.

Steps to make Quinoa Stuffed Chicken Breast with Cream Sauce:

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!.

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. Spicy pork with fresh coriander and chili pepper; served in a tortilla wrap. Ingredients: White quinoa, low-sodium chicken broth, green beans, boneless chicken breasts, salt, black pepper, flat-leaf parsley leaves, mint leaves, lemon zest Shiitake-Stuffed Butternut with Quinoa Streusel. Instead of topping with a fattening sauce, opt for tomatoes and homemade avocado cream.

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