Chicken Breast with Wild Rice Nut Stuffing

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Commonly used in stuffing, wild rice shines in this recipe.

Pair California wild rice with baby carrots and snow peas to create a delectable dish


Makes 10 servings.




Ingredients:
  • 10 (8-ounce) boned chicken breasts, pounded thin
  • 1 cup California wild rice, uncooked
  • 3 cups water
  • 2 bay leaves
  • 1 1/2 cups minced onion
  • 1 cup chicken livers, chopped
  • 2 Tbsp. butter
  • 10 1/2 ounces chanterelle or oyster mushrooms, cleaned and coarsely chopped
  • 1/2 cup walnuts, chopped and toasted
  • 1/2 cup fresh parsley, minced
  • 2 Tbsp. each olive oil and butter
  • Marsala Cream Sauce, optional
  • salt and pepper to taste


Cooking Instructions:

Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves; set aside. Sauté chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; sauté briefly. Combine with wild rice mixture, salt and pepper. Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side.

Serve with Marsala Cream Sauce if desired

  • Marsala Cream Sauce
  • 10 juniper berries, crushed
  • 1/2 cup marsala wine
  • 1 cup cream

Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.


Compliments of California Wild Rice Advisory Board
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