I love perusing though the recipe sections in magazines – especially the Christmas editions. It’s rare that I ever get around to making any. I have good intentions, though. The Christmas issue of Canadian Living was packed with recipes and I decided to adapt one. I thought Ryan would definitely turn his nose up (prunes) -but he loved it. It’s well worth the effort. Enjoy.
Adapted from Canadian Living
- 2 boneless skinless chicken breasts
- 1 clove of garlic, minced
- 1/8 teaspoon each salt and pepper
- 1/4 ground sage
- 2 slices prosciutto
- 1.5 teaspoons olive oil
- 1/4 cup white wine (I used Wolf Blass Chardonnay and drank it with dinner!)
- 1/4 cup chicken broth
- 1/2 teaspoon cornstarch
- 1 tablespoon butter
- 1.5 teaspoon lemon juice
- 1/2 cup quinoa (cook based on directions on package but use 1/2 chicken broth 1/2 water)
- 1/3 cup dried prunes, diced
- 1 teaspoon dried thyme (but if you have fresh on hand, use it)
- 1/3 cup toasted pecans
- Quinoa: Make quinoa based on directions but use any left over chick broth instead of water. Add thyme, toasted pecans and prunes and mix well and reserve.
- Sprinkle chicken with salt, pepper and garlic and sage. Wrap each piece with a slice of prosciutto.
- In a large skillet, heat oil over medium heat starting seam side down to adhere. Brown chicken all over 6-8 min.
- Add wine and simmer for 5-7 minutes until chicken is cooked. Transfer to plate and keep warm.
- Keeping skillet on medium heat, add chicken broth, cornstarch lemon juice and butter and bring to boil and reduce heat and simmer scraping brown bits from bottom – 2-3 minutes.
- Spoon over chicken
- Enjoy with quinoa and greens (spinach salad or green beans).
- Red Quinoa with Pears and Walnuts (pondermountain.com)
- Quinoa Burgers (kristiatkinson.wordpress.com)
- Pineapple Chicken Kebabs with Quinoa (gregvick.wordpress.com)