Mediterranean Quinoa-Stuffed Chicken Breasts with Sun-Dried Tomato Pesto & Asparagus Spears
Discover this delicious, gluten-free Mediterranean Quinoa-Stuffed Chicken Breasts recipe with sun-dried tomato pesto and asparagus spears for a sensory feast that's perfect for special occasions or elevated weeknight meals. Packed with bold flavors and nutrient-rich ingredients, this gourmet dish will impress your guests while catering to those with dietary restrictions.
Allergens
Nuts (Pine nuts)
Ingredients
- 1. 4 boneless, skinless chicken breasts 2. 1 cup quinoa, rinsed and drained 3. 2 cups water or chicken broth 4. 1/2 cup sun
- dried tomatoes, chopped 5. 1/2 cup basil leaves, freshly packed 6. 1/4 cup pine nuts, toasted 7. 1/2 cup grated Parmesan cheese 8. 1 lb asparagus, trimmed 9. Salt and pepper, to taste 10. Olive oil 11. Garlic, minced (optional)
Instructions
- Prepare quinoa according to package instructions or cook in a saucepan with water or chicken broth over medium heat for 15 minutes until fluffy. Set aside.
- Preheat oven to 375°F (190°C).
- In a food processor, combine sun dried tomatoes, basil leaves, pine nuts, and salt & pepper. Pulse until a smooth pesto forms. Set aside.
- Create a horizontal cut in each chicken breast to form a pocket for the quinoa stuffing.
- Stuff each chicken breast with cooked quinoa, pressing gently to ensure it stays inside during cooking. Season with salt and pepper.
- In an oven safe pan, heat olive oil over medium heat. Add stuffed chicken breasts and cook until golden brown on both sides. Transfer pan to the preheated oven and bake for 25 30 minutes, or until chicken is cooked through. Remove from oven and let rest for 5 minutes.
- In a separate pan, steam asparagus spears with a touch of water over medium heat for about 4 6 minutes or until tender but still crisp. Toss in sun dried tomato pesto and cook for another minute. Season with salt and pepper to taste.
- Plate the chicken breasts alongside steamed asparagus, drizzle with extra pesto, and garnish with additional Parmesan shavings.
Chef’s Insight
The key to a perfect quinoa stuffing is cooking it until fluffy, which ensures a delightful mouthfeel when combined with the tender chicken breast.
Notes
1. If using pre-cooked quinoa, adjust cooking time accordingly. 2. Use fresh basil for the best flavor and vibrant color in the pesto. 3. For a spicier kick, add minced garlic to the sun-dried tomato pesto.