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Title: Hunter's Chicken with Wild Rice
Categories: Entree Poultry Vegetable
Yield: 4 Servings
| 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 |
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 By Wes King
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