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Chicken And Wild Rice Recipe
CHICKEN BREASTS WITH APRICOT PECAN WILD RICE STUFFING
- 2 cups orange juice
- 1 cup lemon juice
- 2 Tsp salt
- 1 Tbsp ground ginger
- 1 large onion thinly sliced
- 2 large cloves garlic thinly sliced
- 4 chicken breasts (about 12 ounces each), boned and halved
- Apricot Pecan Wild Rice
- Seasoned salt
- cup (1/2 stick) butter, at room temperature
- Orange sauce>
Combine orange and lemon juices, salt, ginger, onion and garlic in bowl to make a marinade. Pour marinade into a shallow glass dish. Place chicken between two sheets of wax paper. Pound to inch thickness. Add chicken to marinade to fit snuggly; turn to coat all sides. Cover; refrigerate over night. Turning once. Drain marinade. Dry chicken thoroughly. Place chicken smooth side down, on work surface. Spoon about cup cooled onto each piece of chicken. Roll up, secure with toothpicks. Let stand at room temperature 1 hour. Sprinkle chicken with seasoned salt and spread about 1 teaspoon butter on each chicken bundle. Place chicken, seam side down, in shallow roasting pan or baking dish.
Bake in moderate oven 375 degrees for 30 minutes, turning once and basting occasionally. Serve on bed of remaining apricot wild rice stuffing. Pass at the table.
Bake at 375 degrees. Serves 8. This makes a great dish for entertaining.
Apricot Pecan Wild Rice Stuffing
This is a lovely dish to serve with chicken or Cornish hens. I have had this recipe forever and I don't know where I originally acquired it. It can be made up to two days ahead and refrigerated or it can be frozen and used at a later date.
Soak wild rice the night before. For extra crunch be sure to toast the chopped nuts.
1 pound Wild Rice, soaked in cold water overnight
2 cans - 133/4 ounces each Chicken Broth
11/3 cups Toasted Pecans
2/3 cups chopped Dried Apricots (1/4 pounds)
cup Raisins chopped
cup Grand Marnier*
.5 Tsp ground Cinnamon
.5 Tsp Sage Leaves crumbled
Pepper to taste
*Concentrated orange juice can be used instead of Grand Marnier.
Place wild rice and chicken broth in saucepan. Cover and simmer over low heat 30 to 40 minutes or until rice is tender and broth is absorbed.
Combine rice with chopped toasted nuts, apricots, raisins, Grand Marnier, cinnamon, sage, and pepper. Cool completely before using as a stuffing. May be used as a side dish.
This article is written by Pat Tate who uses her site to talk about her family's favorite recipes. Family, Friends & Food
Wild Rice Stuffed Orange Chicken Recipe
19 Oct 2011 at 7:52pm
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