Recipe: Chicken Stuffed with Wild Rice
Chicken Stuffed with Wild Rice
This dish looks so pretty, you may not want to eat it at first; but, at first bite it’s obvious how delicious this entrée really is. Imagine biting into a juicy, tender chicken breast and getting a mouthful of delicately prepared wild rice loaded up with extra flavor. This entrée is perfect for a nice, hearty dinner.
What you’ll need:
- 4 Chicken breast
- 2 cups of wild rice mix
- 2 1/2 cups of chicken broth
- 3-5 leaves sage leaf finely chopped
- 1/3-1/2 cup chopped fresh parsley
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 1 onions chopped (or 3/4 onion and one shallot)
- 3 stalks of celery, (sliced)
- 5 mushroom sliced
- 1 clove of (minced) garlic
- Boil wild rice mixture in two and a half cups of chicken stock for one minute, covered. Make sure to cook on low heat for 20 minutes until tender.
- Pour the olive oil into a sauté pan.
- When it is hot, add the onion, celery and mushrooms. Cook for about 5 minutes.
- Add the parsley, sage, garlic and a sprinkling of salt and pepper. Continue cooking until vegetables are soft.
- Mix rice and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary.
- Season chicken with a little salt and pepper, then grill on one side for 3 minutes and remove from the grill and cool. Butterfly chicken breast half way through then open the chicken breast and fill with 3 ounces of the wild rice stuffing, fold back the chicken and repeat with the other chicken breast when finished then place chicken in a baking dish and bake in a 350'F oven for 20 minutes.
Roasted Chicken Demi-Glace
- 2 cups of roasted chicken stock (whole foods 365)
- 2 tablespoon of chopped shallots
- 1 teaspoon of olive oil
- a pinch of white pepper
- 1/4 cup of red wine
- 1/4 teaspoon of fresh chopped thyme
- 1 tablespoon of tomato paste
- 1 teaspoon of corn starch
1. In a sauce pan, heat olive oil over medium heat, add shallots and sauté for 3 minutes.
2. Add wine and reduce by half. Add tomato paste and continue to sauté for 2 minutes and then add stock and thyme and bring to a boil for 3 minutes.
3. Add the starch and whisk until all the starch dissolves and the sauce is thickened. Remove and cool.
Serve this meal with your favorite vegetables.