At the stove
Make the recipe
- Preheat oven to 450°F (230°C). Spray 9 x 13-inch baking pan with vegetable cooking spray. Prepare rice by bringing very hot water to boil; continue as directed on package.
- Meanwhile, create large pocket by cutting horizontal slit along thin, long edge of each chicken breast, nearly through to opposite side.
- Stir cranberries and walnuts into cooked rice. Open up each chicken breast. Using large spoon, place an equal portion of hot rice into each pocket.
- Place chicken in bottom of prepared pan sprayed with cooking spray. Lightly spray chicken breasts with oil; season with salt and pepper.
- Bake until chicken is no longer pink in center, about 18 mins. Sprinkle with parsley and serve.
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