Teriyaki Chicken w/ Quinoa

Hey there blog-friends, long time no post.  It's been awhile since I've had time to cook, let alone post - the *curse* of having lots of work that includes bizarre long hours.  While I've been gone I've TDed a show, built the set for another show, worked some individual events and occasionally taken a breath.  It's exciting that I had today off and food in the house so I could cook a real dinner.

It seems like I've been on a quinoa kick recently, which is kind of funny because I'm not actually all that partial to the taste of plain quinoa.  But, it's easy, quick, and can taste really good when I dress it/add vegetables and sauce.  So here we have another recipe for quinoa, asian influenced, since it seems to give a lot of flavor.

Teriyaki Chicken with Quinoa
Ingredients:
For the Chicken:
(1) Boneless Skinless Chicken Breast - Butterflied and cut into 1-1/2" chunks
(2) Cloves of Garlic - Minced
(4) TBS of Low Sodium Soy Sauce
(2) TBS Light Brown Sugar
(1) TBS Lemon Juice
(1) TBS Brown Rice Vinegar
(1) TSP Sesame Oil
Sprinkling of Black Pepper


For the Quinoa:
(1) Cup Quinoa (dry)
(2) Cups Water
(1) Cup Carrots - Chopped (about 10 baby carrots)
(1/2) Large Onion - Diced
(1/4) Cup Red Pepper- Diced
(3) Cloves Garlic - Minced
(1/2) TBS Brown Rice Vinegar
(1/2) TBS Lemon Juice
(2) TBS Sesame Oil
(4) TBS Soy Sauce
Sprinkling of Black Pepper

To Do:


- Cut up the chicken into chunks
- In a bowl or container that will fit all your chicken, mix together all the ingredients for the marinade (soy sauce, rice vinegar, sesame oil, garlic, lemon juice, brown sugar, black pepper).  Dip a spoon in a taste it.  Adjust it as you see fit- you might want more lemon, or more sugar or some other flavor.
- Add the chicken to the marinade and mix it around so the pieces are coated.  Then cover it with the container's lid or plastic wrap and let sit while you start the quinoa.
- Cook the quinoa - I made it in my rice cooker by putting in the quinoa and water and turning it on.  If you're making it on the stove, follow the stovetop instructions on your package.
- While the quinoa is cooking, it's time to start cooking the vegetables.  In a large skillet/saute pan over med-high heat, add (1) TBS of Sesame Oil, followed by the Carrots, Peppers, Onion, Garlic.  Let that sit, stirring occasionally for about 10-15 minutes.  Once they are almost done, add (1/2) TBS of Brown Rice Vinegar and (1) TBS Soy Sauce, mixing it in.  If the quinoa is still cooking at this point, turn off the heat and let the vegetables sit.
 - While the vegetables are cooking you can cook the chicken.  In another skillet over medium heat place all of the chicken and its marinade.  Cover with aluminum foil and cook for about 8 minutes.  After 8 minutes flip the chicken pieces over, re-cover and cook for another 8 minutes or so.  Then take off the foil and turn up the heat so the sauce begins to thicken into a glaze.  If you're like me you'll worry it's not thickening, but give it another minute or so and you'll realize it actually is.
- Once the quinoa is cooked, add the vegetables to the quinoa and stir together.  Add in (3) TBS of Soy Sauce and some Black Pepper as well as (1/2) TBS of Lemon Juice and (1) TBS of Sesame Oil.  Stir it all together and taste.

Now it's all cooked and you can put some quinoa in a bowl and then put your teriyaki glazed chicken on top.  If I was more prepared I'd have a picture of this in all it's tastiness, but I was so excited to be blogging again, and so freaking hungry that I ate it before taking a picture.  So, sadly, no picture this time.  I hope you'll all forgive me.

Enjoy! (and be on the lookout for some more recipes - I'm thinking pizza soon)

Pesto Stuffed Chicken Breast

Tonight's dinner was one I didn't plan.  The afternoon was flying by, and I realized I should defrost something.  Right now the fridge is kind of bare, since I'm due for a shopping run in the next 2 days, but there was a boneless skinless chicken breast in the freezer, and a bunch of basil in the fridge.

While the chicken defrosted, I decided that clearly this situation leant itself to making pesto.  I love pesto, but I've actually only made it once before.  I'm not really a nut person, and don't have any pine nuts in the house, so I modified a recipe from a family friend and made it without.  

Once I had the pesto, the next trick was to figure out how I wanted to cook the chicken, and how to apply the pesto. Yeah, I said apply.  It happens.  Thanks to the wonders of facebook, I was talking to a friend about what to make for dinner and she suggested stuffed chicken breast.  Well, that caught my attention because I have never made a stuffed chicken breast before.  I did a quick google search, saw some pictures of how to roll and tie one, and I was off!

Please excuse the poor cell phone picture - the photography on this blog will improve when I grab my DSLR and start using that.  Also seen in the picture...potatoes cooked alongside the chicken, and a Parker House dinner roll (I'll post that recipe soon)

Recipe time! Note: This recipe makes enough for 2 people

Basil Pesto Stuffed Chicken Breast 

Ingredients:

(1) Cup Fresh Basil Leaves

(1/2) Cup Grated Parmesan

(1/2) Cup Olive Oil

(1) Large Garlic Clove

Pinch of Salt and Pepper

(1) Boneless Skinless Chicken Breast (or one half breast if you buy the full breasts in pairs)

To Do:

- Add the basil, garlic and half the oil and parmesan to the bowl of a food processor with the metal blade.  Pulse until combined, then add the rest of the cheese and slowly dribble in the oil.  Keep pulsing until a creamy consistency is reached.

- Preheat oven to 425 degrees F

- On a cutting board, butterfly the chicken breast (slice in half the long ways) so you have to thin even pieces.  Working one at a time, place the chicken between 2 pieces of plastic wrap and pound it flatter.

- Add salt and pepper to the chicken, and then coat one side with the pesto.  Cut (2) pieces of string/twine.  Roll up the piece of chicken so the pesto is facing inside.  Use the string to keep it rolled - I tied a knot with a bow.

- Repeat with the other chicken breast and place both in a greased casserole dish.  At this point I also diced some potatoes for the side dish and put them around the chicken in the pan, seasoned with salt and pepper.

-Spread the remaining pesto over the top of the chicken, then place in the middle of the oven.

-Cook for 35-45 minutes or until done.  Check doneness with either probe thermometer or slicing into it - chicken shouldn't be pink

I was pretty happy with how this turned out!  I think I might also like to try it by stuffing some greens in along with the pesto, but given what I had on hand this was very tasty, and quick.  I also think I'm a convert to making my own pesto - it's so simple and you really can then tailor it to your tastebuds.  I really like a good parmesan cheese, so it features prominently in mine.

What variations on this would you try?  Any other good suggestions for stuffing a chicken breast?