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
- 1 cup dried fruit (cranberries, apricots, etc.)
- 3 tablespoons lemon juice
- 2 1/2 teaspoons grated lemon peel (optional)
- 1/2 teaspoon salt
- 3/8 cup dry sherry
- 1/8 cup water
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon ground ginger
- 1 small tart apple, peeled and chopped
- 1/2 cup fresh or frozen cranberries
- 1/3 cup chopped walnuts
- 1/4 cup apricot preserves
- 1 tablespoon butter
- 3 boneless skinless chicken breast halves (6 oz each)
- 1 tablespoon olive oil
Directions:
Rinse the quinoa. In a small saucepan, bring chicken 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.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add green onions and celery. Cook and stir until tender. Add cooked quinoa. Stir in the 1 cup dried fruit, lemon juice, lemon peel (optional), and salt.
In a large saucepan, mix the dry sherry, water, red wine vinegar, brown sugar, cornstarch, and ground ginger, until smooth. Bring to a boil. Cook and stir until slightly thickened. Add the apple, 1/2 cup cranberries, and walnuts. Stir in the apricot preserves and butter until melted.
Preheat oven to 350 degrees. Pound chicken breasts flat. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Brown chicken on both sides.
Place browned chicken breasts in a greased 9x13" pan. Top with apple mixture. Spoon quinoa around the chicken breasts. Bake for 20-30 minutes.
