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Community Corner

Try This Easy Recipe for Stuffed Chicken Breasts and Quinoa

For the Howells who live in Peachtree Corners, this nutritious one-dish meal is the couple's all time favorite.

MaryJo Howell and her husband, Ben, have lived here in Peachtree Corners since they married two years ago. Ben chose this area three years earlier because he loves the proximity to downtown Atlanta. MaryJo enjoys the frequent activities such as the farmers market and concerts held at nearby Thrasher Park. 

One thing that they both enjoy are good, nutritious home cooked meals. As a busy 4th and 5th grade math teacher in Brookhaven, Howell has to plan her time well in order make cooking a priority. That’s one of the reasons this stuffed chicken dish is a frequent choice. Howell says that it reminds her of the comfort food that she grew up eating while still being healthy and easy to prepare. It can stand alone as a meal or you can add a salad or another vegetable if you like,

Both of the Howells love this dish. MaryJo commented that,”Ben would eat this every night if he could.” Once you try it you might feel the same way.

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Stuffed Chicken Breast and Quinoa
Preheat oven to 350 degrees
ingredients:
4 chicken breast (boneless and skinless)
2 cups of fresh chopped spinach
½-1 cup of fresh or dried cranberries or craisins 
8 oz of ricotta cheese 
1 cup of quinoa
1 cup of chicken broth 
1 cup water 
2 garlic cloves, crushed 

prep:
Preheat oven to 350 F

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Combine ricotta, spinach and cranberries in bowl. 

Cut a small slit in each chicken breast (wiggle knife around to make sure the "pocket" is full length of chicken breast).

Stuff ¼ of the ricotta mixture into each breast.

Meanwhile, combine quinoa, garlic, water, and broth in 9x13 baking dish.

Place chicken on top of quinoa mix.

Bake in oven until chicken is done. About 45 minutes - 60 minutes

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