Chicken with Cranberry Stuffing |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I came up with this dish by combining various elements my family enjoyed from other recipes. It's a very pretty way to dress up plain chicken breast halves.JoAnne Cloughly, East Worcester, New York Ingredients:
1/4 cup chopped onion |
2 garlic cloves, minced |
2 tablespoons butter |
3-1/2 cups chicken broth |
1/2 cup uncooked brown rice |
1/2 cup uncooked wild rice |
1/2 cup dried cranberries |
1 tablespoon minced fresh parsley |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
8 bacon strips |
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 cup honey |
creamy mustard sauce: |
1 cup heavy whipping cream |
3 tablespoons spicy brown mustard |
Directions:
1. In a large saucepan, saute onion and garlic in butter until tender. Add the broth, brown rice and wild rice; bring to a boil. Reduce heat; cover and cook for 55-65 minutes or until rice is tender. Drain excess liquid if necessary. Stir in the cranberries, parsley, thyme and pepper.
2. In a large skillet, cook bacon over medium heat until cooked but not crisp; drain on paper towels.
3. Flatten chicken to 1/4-in. thickness. Top each with 1/4 cup rice mixture; roll up from one end. Wrap two strips of bacon around each roll-up and secure with toothpicks. Place remaining rice mixture in a greased 11-in. x 7-in. baking dish; place roll-ups over rice.
4. In a microwave-safe bowl, heat honey, uncovered, on high for 30 seconds; spoon over chicken. bake, uncovered, at 325° for 28-30 minutes or until chicken is no longer pink. Discard toothpicks.
5. In a small saucepan, combine cream and mustard. Cook over medium-low heat until mixture is reduced and begins to thicken, stirring constantly. Serve warm with chicken. Yield: 4 servings.
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