Baked Chicken Breasts Stuffed With Wild Rice
8 boneless skinless chicken breast halves, flattened
8 ounces long grain and wild rice blend, rinsed and drained
1 cup chicken broth
1 cup water
1/2 cup slivered almonds, toasted
1 orange, juiced
1/2 cup honey
Preheat oven to 350.
Cook wild rice according to package directions, replacing 1 cup of water with one cup of chicken broth. I use a rice cooker with 1 cup rice, 1 cup broth and 1 cup water.
When rice is cooked, mix in chives and almonds.
Line a cookie sheet with foil and spray with cooking spray.
Remove from oven and pour remaining jam over the top of the chicken breasts.