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In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Discard thyme. 2. In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon peel and salt. 3. In a large saucepan, mix the first 6 ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add apple, cranberries and pecans. Stir in preserves and butter until melted. 4. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 Tbsp. quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. Meanwhile, in a large skillet, heat oil over medium heat. Brown stuffed chicken on both sides. Transfer to a greased 9 by 13 inch baking dish; spoon apple mixture over top. 5. Bake chicken and quinoa at 350 degrees for 20-25 minutes or until thermometer inserted in chicken reads 170 degrees. Discard toothpicks before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages