Spinach and Cranberry Stuffed Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 4 breast, bone and skin removed (remove)Spinach, fresh, 2 cup (remove)*Ricotta cheese, fat-free, 8 oz (remove)Swanson Chicken Broth 99% Fat Free, 1 cup (remove)Water, tap, 1 cup (8 fl oz) (remove)Garlic, 2 clove (remove)Parsley, dried, 2 tbsp (remove)
1) Preheat oven to 350 F
2) Combine ricotta, cpinach and cranberries and salt to taste. Cut a smll slit in each chicken breast, wiggling it around to make a pocket that runs much the length of the breast. Stuff 1/4 of the ricotta mixture into each breast.
3) Meanwhile, combine quinoa, water and brothin 9x13 baking dish, then place chicken on top. Bake in oven until chicken is cooked, about 1 hour.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLY655.
2) Combine ricotta, cpinach and cranberries and salt to taste. Cut a smll slit in each chicken breast, wiggling it around to make a pocket that runs much the length of the breast. Stuff 1/4 of the ricotta mixture into each breast.
3) Meanwhile, combine quinoa, water and brothin 9x13 baking dish, then place chicken on top. Bake in oven until chicken is cooked, about 1 hour.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLLY655.
Nutritional Info Amount Per Serving
- Calories: 379.3
- Total Fat: 3.1 g
- Cholesterol: 84.0 mg
- Sodium: 282.3 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 3.8 g
- Protein: 40.2 g
Member Reviews