Black Raspberry Glazed Chicken With Wild Rice Stuffing
Ingredients:
8 boneless skinless chicken breast halves, flattened
salt
paprika
garlic powder
1/2 cup flour
1/2 cup butter
7 ounces long grain and wild rice blend
2 cups chicken broth
1/2 cup slivered almonds, toasted
1/2 cup seedless black raspberry jam
2 tablespoons frozen orange juice concentrate
1/2 cup honey
1 teaspoon finely grated orange rind
Directions:
Sprinkle chicken with salt, paprika and garlic powder. Set aside.
Prepare rice according to package directions, substituting broth for water.
Toss rice with almonds. Set aside.
Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
Place some rice on one breast,.
Roll and secure with toothpicks.
Dust with flour.
Repeat with remaining breasts.
Melt butter in 9x13 pan and roll breasts in butter.
Bake 40 minutes at 325º.
Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
Serve with additional rice, if desired.
8 boneless skinless chicken breast halves, flattened
salt
paprika
garlic powder
1/2 cup flour
1/2 cup butter
7 ounces long grain and wild rice blend
2 cups chicken broth
1/2 cup slivered almonds, toasted
1/2 cup seedless black raspberry jam
2 tablespoons frozen orange juice concentrate
1/2 cup honey
1 teaspoon finely grated orange rind
Directions:
Sprinkle chicken with salt, paprika and garlic powder. Set aside.
Prepare rice according to package directions, substituting broth for water.
Toss rice with almonds. Set aside.
Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
Place some rice on one breast,.
Roll and secure with toothpicks.
Dust with flour.
Repeat with remaining breasts.
Melt butter in 9x13 pan and roll breasts in butter.
Bake 40 minutes at 325º.
Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
Serve with additional rice, if desired.
