Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, quinoa stuffed chicken breast with cream sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Quinoa Stuffed Chicken Breast with Cream Sauce is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Quinoa Stuffed Chicken Breast with Cream Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.
Stuffed Chicken Breast with Spinach, Almond and QuinoaEveryday healthy recipes. Lilydale Chickens have set me the challenge of cooking with their AMAZING free range chicken SO I decided to make Stuffed Chicken Breast With Quinoa! Cilantro and avocado accompany quinoa lime stuffed chicken breasts for a fiesta of flavors that everyone will love.
To get started with this particular recipe, we must 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:
- Prepare 4 jalapenos, deseeded and diced
- Get 4 cloves garlic, minced, divided
- Take olive oil
- Make ready 3 cups chicken broth, divided
- Prepare 1 cup quinoa
- Take 15 oz can of black beans, drained
- Take 5 plum tomatoes, diced, divided
- Get 15 oz can of corn
- Take 1 packet adobo sazon
- Prepare 2 tsp oregano, divided
- Get 1/2 tbsp chili powder
- Prepare 1 tsp cumin
- Prepare 4 tbsp cilantro, diced, divided
- Take 400 g crema or creme fraiche
- Take 2 red peppers, diced
- Prepare 1 medium onion, diced
- Take 1 bay leaf
- Get 1/4 tsp cayenne powder
- Make ready 10 skinless chicken breasts
After stuffing the chicken, I added it to the skillet full of the mushroom. This seared Chicken Breasts with our Mushroom Cream Sauce combines fresh thyme, fragrant mushrooms and your own cream sauce to make an incredible chicken dish which could be serve over brown rice or mashed potatoes. Once you taste the rich blend of cream sauce and these umami. 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.
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!
Instead of topping with a fattening sauce, opt for tomatoes and homemade avocado cream. Chicken was awesome but I just could NOT get the sauce to work way too runny tried reducing it but it didn't ever look close to the picture more like a soup plus the sour cream was floating around in these little clumps not very All Reviews for Sauteed Chicken Breasts with Creamy Chive Sauce. But do not cut them before cooking! Not only will it guarantee a beautiful Next reheat the dish on low heat. Enjoy this Creamy Cajun Chicken Pasta with a glass of wine!
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