Chicken Breast with Wild Rice Nut Stuffing

Email This Page

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.

  • 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
Print Friendly
Always in Season


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.