Dinner

Spinach and Cranberry Stuffed Chicken Breasts is for Dinner.

Spinach and Cranberry Stuffed Chicken Breasts takes 10 minutes to prepare.

Spinach and Cranberry Stuffed Chicken Breasts takes 60 minutes to cook.

Spinach and Cranberry Stuffed Chicken Breasts makes 4 servings.

The ingredients for Spinach and Cranberry Stuffed Chicken Breasts are:

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)

Here is how you make Spinach and Cranberry Stuffed Chicken Breasts:

1) Preheat oven to 350 F2) 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: 4Recipe submitted by SparkPeople user HOLLY655.

The nutritional information for Spinach and Cranberry Stuffed Chicken Breasts is:

• Servings Per Recipe: 4
• 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