Autumn Harvest Chicken

Ingredients

• 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

Directions

1. 1

   Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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