Recipe of the Week - Jan. 19

Spinach and Cranberry Stuffed Chicken Breasts
Ready in 1 hour and 10 minutes
Makes 4 servings
** May substitute brown rice for Quinoa (if desired). Cook rice as desired.

We have made this recipe several times, and enjoy it very much. Quinoa has become a staple for us instead

Quinoa is grain-like and when cooked is fluffy and light. It is the only naturally occurring protein, other than soy. It has all eight essential amino acids and the added fiber helps to curb hunger, so the tendency to over-eat is reduced. It is a great source of protein (as is ricotta cheese), fiber and iron.

For those who question the ricotta - try it. When mixed with the spinach and cranberries, and then cooked, it takes on a whole new texture.


1C Nonfat Ricotta Cheese
2C Chopped Raw Spinach
1 1/3 C Dried Cranberries
Salt to taste
4 Skinless, Boneless Chicken Breasts (about 1 1/2lb)
1C Quinoa
1C Water
1C Chicken Broth

1. Preheat oven to 350 degrees

2. In a bowl, combine ricotta, spinach and cranberries, and salt to taste. Using a sharp knife, cut a small slit in each chicken breast, wiggling it around inside to create a pocket that runs much of the length of the breast. Stuff 1/4 of the ricotta mixture into each breast.

3. Meanwhile, combine quinoa, water and broth in a 9" x 13" glass baking dish, then place chicken on top. Bake in oven until chicken is cooked - about 1 hour.

Nutrients per serving:
Calories: 380, Total Fats: 9 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 79 mg, Sodium: 460 mg, Total Carbohydrates: 39 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 37 g.