Hunter's chicken with wild rice

4 Servings

Ingredients

Quantity Ingredient
¾ cup Wild rice mix
1½ cup Water
1 tablespoon Butter
4 slices Bacon -- 1/4 lb
4 Chicken breasts without skin
Boned
¼ cup Butter
2 cups Mushroom -- sliced
1 cup Onion -- large dice
½ teaspoon Thyme
1 Clove garlic -- minced
2 tablespoons Sherry
2 tablespoons Chives -- sliced
4 slices Bacon -- uncooked
Sprinkles thyme

Directions

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

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