Storm the Cassoulet

Autumn Harvest Chicken

on April 9, 2013



1 (6 1/4 ounce) box long grain and wild rice blend (fast cook recipe)

5 boneless skinless chicken breast halves

3 tablespoons dried cranberries

3 tablespoons chopped walnuts

1 tablespoon freshly chopped parsley


Preheat oven to 450 degrees F. Spray a 9×13-inch baking pan with cooking spray. Prepare rice as directed on the package.

Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.

Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.

Place chicken in the prepared pan and arrange so pieces don’t touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.

Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.


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