Baked Chicken Breasts Stuffed With Wild Rice

Photo: Kristi Rimkus

Ingredients

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

1/4 cup chives or finely sliced green onion

1/2 cup slivered almonds, toasted

1/2 cup seedless sugar free raspberry jam

1 orange, juiced

1/2 cup honey

1 teaspoon finely grated orange rind

1/2 teaspoon fresh grated ginger

salt and pepper

Preparation

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.

Cut a deep pocket into each chicken breast, and season with salt and pepper.

When rice is cooked, mix in chives and almonds.

Bring jam, orange juice, honey, orange rind and ginger to a boil. Reduce heat and simmer for 3 – 4 minutes to reduce a bit. Remove from heat.

Line a cookie sheet with foil and spray with cooking spray.

Stuff chicken breasts with rice and place on cookie sheet. Baste with jam mixture and bake in the oven for 25 – 30 minutes, depending on the size of your chicken breasts, until chicken is cooked through. Baste often with jam mixture.

Remove from oven and pour remaining jam over the top of the chicken breasts.