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"What's for Dinner Honey?" REI's Chicken Stuffed with Quinoa, Spinach and Mushrooms


"What's for Dinner Honey?"

Last month Redhead Betty got to be a judge for the annual Derby Street Shops Iron Chef/REI cook-off at Hidden Pond.  {Do you know about the pond?  It's tucked behind Whole Foods- a lovely, quiet, sunny home to a mallard duck family that swims about.  Snag something picnicky from one of the restaurants {or our preference: just a b.Good chocolate malt} and hang out for a bit, recovering from your retail therapy.

But back to the cook-off.  Niamh O'Maille, the marketing guru at Derby, cooked up {sorry!} the idea.  It pitted chef teams from Burton's Grill, REI and Summershack against one another.  Each team was surprised with the "secret" ingredient, quinoa, and given just 30 mintues to create dinner around the tasty grain using camping cookout gear from REI. 

The team at REI made this "I could it eat it every day" favorite on a tiny Coleman stove.  Remind me to go camping with those guys...


Stuffed Chicken with Quinoa, Spinach, and Mushrooms from: the chefs at REI{!}

four chicken breasts- pounded flat
a half pound of bacon
a few portobello mushroom- diced
a bunch of baby spinach
a cup of quinoa- rinsed & cooked {learn how to cook here>}
fresh sage- finely chopped
olive oil
white wine

Cook bacon, chop it and set it aside, reserving the drippings.  Swirl a little olive oil in a separate pan and sauté the mushroom and spinach until fully cooked.

Combine spinach and mushrooms with quinoa and chopped bacon. Spoon mixture onto pounded raw chicken. Roll up the chicken around the mixture, use kitchen string to keep it together.

Add 1 tablespoon butter and 1 tablespoon of olive oil to the pan with the bacon drippings, pan fry the chicken brown on both sides.  When fully cooked remove from pan and let rest.

in the same pan add sage, sauté for about 30 seconds, then add about 1 cup white wine cook until the alcohol is burned off {about 30 seconds on high} pour sauce over chicken and serve immediately. 

How's that for campside cooking? We knew we loved those gearheads at REI for a reason...