Baked Chicken Breasts Stuffed With Wild Rice
By: Kristi Rimkus
Published: Friday, December 31, 2010 - 9:12am

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

1 Preheat oven to 350. 2 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. 3 Cut a deep pocket into each chicken breast, and season with salt and pepper. 4 When rice is cooked, mix in chives and almonds. 5 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. 6 Line a cookie sheet with foil and spray with cooking spray. 7 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. 8 Remove from oven and pour remaining jam over the top of the chicken breasts.

About


You'll impress your company with these raspberry glazed chicken breasts stuffed with a nutty wild rice.