• – from Taste of Home

Ingredients

• 2 cups chicken broth
• 1 cup quinoa, rinsed
• 1 fresh thyme sprig
• 1 tablespoon olive oil
• 8 green onions, chopped
• 1 celery rib, chopped
• 2/3 cup dried cranberries
• 2/3 cup chopped dried apricots
• 3 tablespoons lemon juice
• 2-1/2 teaspoons grated lemon peel
• 1/2 teaspoon salt

• CHICKEN:
• 3/4 cup dry sherry  
• 1/4 cup water
• 3 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon ground ginger
• 1 large tart apple, peeled and chopped
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts
• 1/2 cup apricot preserves
• 2 tablespoons butter
• 6 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon olive oil

Directions

1. In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme.
2. In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon peel and salt.
3. In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.
4. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13×9-in. baking dish; pour apple mixture over top.
5. Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving. Yield: 6 servings.