Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, quinoa stuffed chicken breast with cream sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Access to Great Recipes for Every Meal. To make sure the chicken stays stuffed, it helps to sear it and then finish it in the oven. I recommend seasoning the chicken with salt and pepper and then searing them in a hot skillet over medium-high heat with a drizzle of oil.
Quinoa Stuffed Chicken Breast with Cream Sauce is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Quinoa Stuffed Chicken Breast with Cream Sauce is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have quinoa stuffed chicken breast with cream sauce using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Quinoa Stuffed Chicken Breast with Cream Sauce:
- Prepare 4 jalapenos, deseeded and diced
- Prepare 4 cloves garlic, minced, divided
- Prepare olive oil
- Get 3 cups chicken broth, divided
- Take 1 cup quinoa
- Take 15 oz can of black beans, drained
- Make ready 5 plum tomatoes, diced, divided
- Get 15 oz can of corn
- Take 1 packet adobo sazon
- Get 2 tsp oregano, divided
- Take 1/2 tbsp chili powder
- Prepare 1 tsp cumin
- Take 4 tbsp cilantro, diced, divided
- Get 400 g crema or creme fraiche
- Prepare 2 red peppers, diced
- Take 1 medium onion, diced
- Prepare 1 bay leaf
- Prepare 1/4 tsp cayenne powder
- Prepare 10 skinless chicken breasts
In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Place some of the spinach mixture into the center of each chicken thigh. Fold up chicken and wrap serrano ham around the outside.
Instructions 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!
Coat chicken with paprika, garlic powder, onion powder, and sea salt. Cut a pocket into each of the chicken breasts and set aside to make the filling. In a bowl combine cream cheese, spinach, red pepper flakes, and sea salt stirring well to combine. Empty bacon fat out and clean NF bowl. Take chicken breast, season each piece with salt and pepper.
So that is going to wrap it up with this special food quinoa stuffed chicken breast with cream sauce recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
