- 4 boneless skinless chicken breast halves
- 2 ounces tomato basil goat cheese
- 2 roasted red peppers (I used jarred)
- 1 small bunch broccolini
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- ¼ cup pine nuts, toasted
- 2 cups chicken broth or water
- 1½ cups quinoa
- Juice of a lemon
Cut a pocket in each chicken breast with a sharp knife. Stuff a quarter of the goat cheese, broccolini and half a roasted pepper into the pocket and secure the opening with two toothpicks. Continue with the remaining chicken breasts. Season each side of the chicken with salt and pepper. Heat a 5 QT SmartSteam™ over medium heat. Add the oil to the pan and sear the chicken breasts for about 4 minutes on each side. Remove the chicken and set aside.
Add the shallots to the hot pan and season them with salt and pepper. Sauté for 2 minutes until the shallots are slightly softened. Pour the quinoa, pine nuts and broth into the pan. Carefully place the chicken on top of the quinoa and cover the pan with the lid. Lower the heat to medium-low and cook for about 15 minutes or until the liquid is absorbed. Turn off the heat and leave the dish covered for 5 more minutes.
Squeeze the lemon all over the dish and serve. Remember to remove the tooth picks from the chicken!