| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Christian |
Main dishes, Poultry, Rice |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Wild rice mix |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Butter |
| 4 |
sl |
Bacon — 1/4 lb |
| 4 |
|
Chicken breasts without skin |
|
|
Boned |
| 1/4 |
c |
Butter |
| 2 |
c |
Mushroom — sliced |
| 1 |
c |
Onion — large dice |
| 1/2 |
ts |
Thyme |
| 1 |
|
Clove garlic — minced |
| 2 |
tb |
Sherry |
| 2 |
tb |
Chives — sliced |
| 4 |
sl |
Bacon — uncooked |
|
|
Sprinkles thyme |
INSTRUCTIONS
Combine rice mix, water, and butter in a small saucepan, bring to a boil
and simmer over low heat for 20-25 minutes. Cook 4 slices bacon until crisp
and set aside. Pound chickenbreasts with a meat mallet to an even
thickness, and set aside. In a large skillet melt butter; add mushrooms,
onions, thyme, and garlic and saute 5 minutes, over high heat, until
golden. Stir in quickly 2 tablespoons sherry until evaporated.Stir in and
mix well the cooked rice, cooked bacon, chopped coarsely, and 2 tablespoons
chives, sliced. Stuff chicken breasts with filling, dividing evenly. Place
chicken breasts in a baking dish with seam sides down so that they do not
touch and brush with melted butter or oil. Cut 4 slices raw bacon in half
and place criss-cross over chicken breasts. Sprinkle with thyme and bake at
375^ for 25 minutes or until chicken is cooked through.
Recipe By : Peter Christian's Favorites
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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