Directions:
- Preheat oven to 450 degrees F. Spray a 9x13-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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.24 Kcal (1257 kJ) | ||
| Calories from fat | 90.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.03g | 15% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 763.24mg | 32% | |
| Potassium | 707.45mg | 15% | |
| Total Carbs | 6.11g | 2% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 48.8g | 98% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 14.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 120.77 Kcal (506 kJ) | ||
| Calories from fat | 36.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 15% | |
|---|---|---|---|
| Cholesterol | 56.01mg | 46% | |
| Sodium | 307mg | 32% | |
| Potassium | 284.56mg | 15% | |
| Total Carbs | 2.46g | 2% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 0.27g | 3% | |
| Protein | 19.63g | 98% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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