Quinoa Lime Stuffed Chicken Breasts

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Serves 4 | Prep/Cook Time: 1 Hr 10 Min
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Calories
360
Protein
32g
Sodium
470mg
Sat.Fat
2g
Sugar
4g
INGREDIENTS
4 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
1 cup chicken stock
1/2 cup quinoa
2 tbsp. olive oil
8 tbsp. chopped sweet onion
1 lime, zested and juiced
3 tbsp. cilantro, chopped
1/2 tsp. salt
1/4 tsp. black pepper
1 avocado peeled, pitted and diced
1/4 tsp. hot sauce
4 tsp. ground cumin
INSTRUCTIONS
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STEP 4: 
Bake
Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in large ovenproof skillet over medium-high heat. Add stuffed chicken breast to skillet and sauté about 6 to 8 minutes or until browned on all sides. Transfer skillet to oven and bake 20 to 25 minutes or until chicken is done and meat thermometer inserted in center reaches 170°F. Remove chicken from oven, transfer to cutting board and let rest 2 to 3 minutes. Slice Cilantro Lime Quinoa Stuffed Chicken Breast into medallions and serve with Avocado Salsa on side.
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STEP 2: 
Combine
In small bowl, combine diced avocado, zest and juice from remaining 1/2 lime, remaining 2 tablespoons chopped onion, hot sauce and remaining 1 tablespoon chopped cilantro. Mix well to combine and set aside to let flavors develop.
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STEP 3: 
Pocket
Place chicken breast on plastic or dishwasher-safe cutting board. Insert tip of small sharp knife into thicker edge of chicken breast. Slice along rounded side of breast, creating pocket. Be careful not to cut through to other side of breast. Insert finger into pocket to expand. Stuff pocket with about 1/4 cup of quinoa stuffing. Secure chicken with toothpicks to hold edges together. Season with ground cumin, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
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STEP 1: 
Simmer
In medium saucepan, combine chicken stock and quinoa. Bring to boil, reduce heat to low and simmer, covered, for 10 to 15 minutes until all stock has been absorbed. In small skillet, heat 1 tablespoon olive oil. Sauté 6 tablespoons chopped onion until translucent, about 2 to 3 minutes. Remove from heat and set aside. When quinoa is cooked, transfer to large bowl and stir in sautéed onion, zest and juice of 1/2 lime, 2 tablespoons chopped cilantro, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix well to combine and set aside to let cool.
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