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Meat
Easy
7 Servings
Allergens 
No Allergens specified
2 Hours
Diets
No Diets specified
Submitted by Rachel Glasser I have a lot of food restrictions due to allergies, so I thought of this recipe for the holidays.
7 pieces of chicken breast
1 jar of Bonne Maman raspberry preserve
1 Tbs balsamic vinegar
salt and pepper, to taste
1 cup of quinoa
canola oil
1 sweet potato
7 slices of corned beef (optional)
Mix all ingredients in a bowl over a small flame for up to 2 minutes.
Cook the quinoa following the instructions on the bag or box that you buy.
Cut the sweet potato into small cubes, put a drop of canola oil in a pan, and sauté until the sweet potatoes are a little soft.
Take the sweet potato and pour it into the bowl of cooked quinoa and mix well.
Glaze one side of the chicken with the sauce and lay one slice of corned beef (so that it fits the length of the chicken).
Take a spoonful of the quinoa and sweet potato stuffing and pour it on top of the corned beef and then roll up the full piece of chicken with everything in it and stick at least two toothpicks into it so that it doesn’t fall apart. Repeat for the rest of your chicken pieces.
Then take the rest of your sauce and pour it over the chicken pieces. (If you have leftover sweet potato and quinoa you can put it around the sides of your chicken pieces.)
Preheat the oven on 350–375 degrees F. Cover your pan of chicken with a sheet of tin foil and bake for about an hour in the oven, and then remove the tin foil for the last 30 minutes in the oven and then it’s done. (It should cook for at least 1 hour and 30 minutes.)
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