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Healthy Recipes

Looking for a perfect recipe for tonight’s dinner, or need something healthy and delicious to take to a friend’s house for a party? Crafted by our award-winning chefs, and built on the nutritional foundation developed by Dr. Cederquist, these recipes are exactly what you’re looking for!

Recipe: Chicken Stuffed with Wild Rice

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


  1. 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.
  2. Pour the olive oil into a sauté pan.
  3. When it is hot, add the onion, celery and mushrooms. Cook for about 5 minutes.
  4. Add the parsley, sage, garlic and a sprinkling of salt and pepper. Continue cooking until vegetables are soft.
  5. Mix rice and vegetable mixture, add a bit more vegetable broth if it is too dry, reheat if necessary.
  6. 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.
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