Quinoa-stuffed Chicken Breast

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.

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.

Fluff with a fork and mix in the olives, capers, garlic, and parsley. Set aside to cool.

If the chicken breasts aren’t thin, pound them with a meat tenderizer between 2 pieces of plastic wrap.

Preheat oven to 350° F.

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.

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.

In a large roasting pan, combine the orange juice and maple syrup. Add the chicken and orange slices and sprinkle with salt and pepper.

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.

Serve hot, alongside any remaining quinoa.