Ingredients
- 2 Large Boneless Skinless Chicken Breasts
- salt and pepper To taste
- 3/4 Cup Cooked Quinoa
- 1 Tbsp. Olive Oil
- 1 Cup Crimini Mushrooms Chopped
- 1/2 Cup Red Onion Chopped
- 1/2 Cup Cubanelle Pepper Chopped
- 3 Cloves Garlic Chopped
- 1 Tbsp. Fresh rosemary chopped
- 1 Tsp. Italian Seasoning
- 1/4 Cup Marsala
- 1/4 Cup Chicken broth More as needed
- 4 Strips Bacon
Servings:
Instructions
- Cook quinoa according to the package directions and set aside.
- In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
- While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
- Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
- Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
- Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
- Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
- Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
- Remove any toothpicks or twine before serving.
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