Ingredients

2 cups chicken broth

1 cup quinoa, rinsed

1 fresh thyme sprig

1 Tbsp. olive oil

8 green onions, chopped

1 celery rib, chopped

2/3 cup dried cranberries

2/3 cup dried apricots, chopped

3 Tbsp. lemon juice

2 1/2 tsp. grated lemon peel

1/2 tsp. salt

Chicken:

3/4 cup dry sherry

1/4 cup water

3 Tbsp. red wine vinegar

1 Tbsp. brown sugar

2 tsp. cornstarch

1/2 tsp. ground ginger

1 large tart apple, peeled and chopped

1/2 cup dried cranberries

1/3 cup chopped pecans

1/2 cup apricot preserves

2 Tbsp. butter

6 boneless skinless chicken breast halves (6 oz each)

1 Tbsp. olive oil

Preparation

  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 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 6 ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add apple, cranberries and pecans. 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 Tbsp. quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. Meanwhile, in a large skillet, heat oil over medium heat. Brown stuffed chicken on both sides. Transfer to a greased 9 by 13 inch baking dish; spoon apple mixture over top.
  5. Bake chicken and quinoa at 350 degrees for 20-25 minutes or until thermometer inserted in chicken reads 170 degrees. Discard toothpicks before serving.