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

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, quinoa stuffed chicken breast with cream sauce. One of my favorites food recipes. This time, 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 popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Quinoa Stuffed Chicken Breast with Cream Sauce is something that I’ve loved my entire life. They are fine and they look wonderful.

Check the quinoa, all the water should be gone by now and the quinoa should be ready to serve. 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. To make sure the chicken stays stuffed, it helps to sear it and then finish it in the oven.

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

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

Lay chicken breast out and spoon a mixture of the quinoa in the center of each breast. Roll up and secure with toothpicks. Place the rolled chicken pieces in a casserole dish. In a separate bowl, combine the olive oil, lemon juice, salt, any remaining herbs and spinach.

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!

Drizzle this mixture over the chicken breasts. Pour in stock, thickened cream and season with salt and pepper. In a small pan, heat a splash of olive oil to medium to high heat. Add the browned chicken to the pot and pop a lid on top. In a large skillet, heat oil over medium-high heat.

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