This recipe is quick, easy and amazing! It is originally from Oxygen magazine
Makes 4 servings.
1 cup lowfat ricotta cheese
2 cups raw spinach, chopped
1 1/3c dried cranberries (I found a reduced sugar version)
salt to taste
4 boneless, skinless chicken breasts (or 2 Sam's club monster-size breasts)
1 cup quinoa
1 cup water
1 cup chicken broth
My changes: I used 2 cups broth, instead of water and broth, for more flavor. And I sprinkled some roasted garlic chicken seasoning mix on the quinoa before adding the chicken and baking.
1) Preheat oven to 350 degrees fahrenheit.
2)in a medium bowl, combine ricotta, spinach and cranberries. mix thoroughly snd salt to taste. Using a sharp knif, cut a small slit in each chicken breast, wiggling it around inside to make a pocket that runs the length of the breast. Stuff 1/4 of the ricotta mixture into each breast.
3) In a 9x13 pan (spray with cooking spray for easy clean up), mix the quinoa and broth/water. this is also where I added the Montreal roasted garlic chicken seasoning. Place the chicken breasts on top of the quinoa and bake until the chicken is cooked . about an hour.
4 servings
Per serving (although my count may be lower due to reduced sugar cranberries.)
Calories 380
Fat 9g
Cholesterol 70mg
Carbohydrates:39g
Dietary fiber 4g
Protein 37g
