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Cheese Stuffed Chicken w/ Wild Rice

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy
Ingredients

1-1/2 cups gf Chicken Stock
1/2 cup wild rice
Zest of 1/2 orange
1 cup red onion, chopped
4 chicken breast halves, boned and skinned
4 ounces cream cheese, softened
2 teaspoons fresh basil
2 teaspoons fresh thyme
2 teaspoons fresh Italian parsley
1 garlic clove, minced fine then smashed and blended with 1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup orange marmalade
Fresh chives for garnish
Directions
Preheat oven to 350°F.

In a small bowl, combine cream cheese, basil, thyme, parsley and garlic. Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.

In a 4 quart saucepan, bring chicken, rice and orange zest to a boil. Reduce heat, cover and simmer until rice is tender, about 40-45 minutes. Add onions to rice for final 10 minutes of cooking time.

Rinse chicken and pat dry. With a sharp knife, cut a horizontal slit about 2 inches long on the side of each breast, being careful not to cut through to the other side of chicken. Spoon about a quarter of the cream cheese mixture into the chicken pockets.

Spoon rice mixture (including liquid) equally into a shallow casserole. Lay the chicken breast halves, smooth side up on the rice in each casserole. Season chicken with salt and freshly ground black pepper. Bake covered for 15 minutes.

Place orange marmalade in a small bowl and microwave for 30 seconds. Uncover casserole and brush chicken evenly with marmalade. Continue to bake chicken until it is no longer pink in the center, about 15-20 minutes.

To serve, spoon rice and chicken onto plates and garnish with chives.
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Reviews

Posted By Member: Kris
Posted Date: 7/26/2010

These chicken breasts were very good and an easy variation to regular grilled or roasted chicken.

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