Wrapped in kitchen twine, these stuffed cutlets look incredibly appealing. The inspiration for this citrus sauce comes from the winter season, when oranges are at their peak sweetness. Enhanced by a touch of maple syrup, the oranges harmonize and caramelize beautifully in the oven to complement the quinoa-stuffed chicken breast. The quinoa itself is speckled with tangy capers and olives, providing just the right savory balance to the sweet sauce.
Quinoa-stuffed Chicken Breast
Recipe By Sina Mizrahi
- Cooking and Prep: 2 h 15 m
- Serves: 6
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No Allergens
Ingredients (14)
Quinoa Stuffing
Chicken
Start Cooking
For the Stuffing
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To prepare the stuffing, heat the olive oil in a saucepan over a medium flame. Add the quinoa and sauté for a minute until it begins to crackle.
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Pour in boiling water, add the salt, and bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes, until the quinoa has fully absorbed the water.
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Fluff with a fork and mix in the olives, capers, garlic, and parsley. Set aside to cool.
For the Chicken
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If the chicken breasts aren’t thin, pound them with a meat tenderizer between 2 pieces of plastic wrap.
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Preheat oven to 350° F.
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Spread each piece of chicken flat and fill with 1 to 2 tablespoons of the quinoa mixture. Fold each side inward to wrap the filling.
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Using a piece of kitchen twine about 6 to 7 inches long, carefully slide the twine under the chicken, and tie it around the cutlet as if you were wrapping a ribbon around a gift. Repeat with each of the pieces of chicken. Set aside any leftover quinoa.
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In a large roasting pan, combine the orange juice and maple syrup. Add the chicken and orange slices and sprinkle with salt and pepper.
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Bake covered at 350°F for an hour and a half. Increase the heat to 400°F, uncover the pan, and continue baking for 15 minutes, or until the top is nicely browned and the juices have slightly caramelized.
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Serve hot, alongside any remaining quinoa.
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