Stuffed Chicken Breasts w/Wild Rice and Raisins

Even the most ardent lover of chicken breasts will eventually get bored with them.  

Here enters the cure for the chicken breast blues!

If you’ve never stuffed chicken breasts, it’s much easier than you imagine.  The options are unlimited, and this is my easy version:

A few bread cubes, a little wild rice, raisins and seasonings… 

Lay the chicken flat on your cutting board and on the top side, place the knife half way between the top and the bottom and slice a pocket into the chicken breast; laterally without cutting through and open pocket.  There's no need to secure with toothpicks when stuffed, it will lay flat.

Fill with stuffing, bake and Voila! 

Easy, peasy and delicious, no more chicken breast blues!



Stuffed Chicken Breasts w/Wild Rice and Raisins
Printable recipe  

4 thick boneless, skinless chicken breasts

Bread Stuffing w Wild Rice and Raisins

Ingredients:

½ cup wild rice
2 cups water
½ cup seasoned bread cubes
½ teaspoon onion powder
½ cup raisins
¼ cup butter, melted
2 tablespoons orange juice
Sea salt
Seasoned black pepper

Method:

Preheat oven to 350°.
Combine rice and water in a large saucepan, and cook according to rice instructions.
Mix with bread cubes, onion powder and raisins.
Stir together melted butter and orange juice, add to the other mixture and combine well, set aside.
Make a small slit in each chicken breast to form a pocket, open it and gently lay flat with cut side up.
Fill the chicken breasts with the stuffing mixture and place on baking pan that is coated with cooking spray.
Season chicken liberally with sea salt and seasoned pepper.
Bake for 30 to 45 minutes, until chicken is cooked through. 
Serve warm.


Enjoy!



 

GO CUBBIES!!!

Chicken and Wild Rice Hotdish

Have you heard of a “hot dish?” 

 This dish is Midwest all the way!

It’s simply a baked casserole containing a starch, meat, vegetables and canned soup that here in the Midwest we call a “hot dish.”  The history of a hot dish goes back to the days when “budget-minded” wives needed to feed their families as well as their congregations in the church basement.   

This chicken and wild rice dish combines great texture and flavor and really hits the spot.  It’s a versatile recipe to which you can add a cup of chopped celery, a can of sliced water chestnuts and a cup of walnuts or almonds, if you like.  Or, add a can of French style green beans, chopped green pepper or a cup of cheddar cheese.  I keep it pretty simple with few ingredients.  

It’s that time of year when we need a hearty entree like this to warm us up after being out in the cold weather.  It’s a delicious hot dish that’s just as delicious left-over!

Chicken and Wild Rice Hot Dish

Ingredients:

4 skinned and boned chicken breasts

1 cup onion, chopped

5 garlic cloves, minced

2 (6-ounce) packages uncooked long-grain and wild rice mix (I used Uncle Ben’s)

2 (14-ounce) cans chicken broth with roasted garlic

2 cans cream of mushroom soup

8 ounces fresh mushrooms, sliced

Method:  

Brown chicken in a nonstick skillet over medium-high heat.

Remove from pan and cut into bite-size pieces.

Add onion and garlic to pan.

Sauté 2-3 minutes or until tender.  Mix with chicken. 

Blend rice mix and remaining ingredients in a large greased casserole dish.

Add chicken mixture and combine.

Bake at 350 degrees for 35-45 minutes or until heated through.

Makes 6 servings

ENJOY!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

Cranberry Rice Pilaf

Wild Rice

Maja Smend

American pilaf’s originated in the South.  Rice pilaf is different from ordinary steamed or boiled rice in that the pilaf’s rice is cooked in butter or oil first, which makes the grains begin to swell.  The liquid added is not plain water, but a flavorful liquid such as vegetable or chicken stock, which along with seasonings, adds richness to the rice. 

Rice pilaf is a great dish with lots of flavor when you want more than just regular rice and the addition of dried cranberries makes it a winner.  It would work just as well with dried cherries, raisins or apricots.

This recipe takes rice to a new level and is a wonderful side dish for your holiday table.  It will go with any meat or seafood and is a great alternative to potatoes; you will love the aroma of it! 

Cranberry Rice Pilaf

Ingredients:

2 cps. vegetable or chicken stock

1 T. butter

½ T. olive oil

1 or 2 large shallots, minced

1 c. wild rice 

 8 ounces sliced mushrooms
1/3 c. dried cranberries

1/8 t. dried thyme

Salt & pepper to taste

1/4 c. flat leaf parsley, minced

1/4 c. pecans, coarsely chopped and toasted (or pine nuts) *

Method:

Preheat oven to 375 degrees.

In a small pan, bring the stock to a simmer.

In a large saucepan, melt the butter with the oil.

Add shallots and sauté 2-3 minutes until translucent.

Add rice and stir until well coated, about 3 minutes.

Stir in the heated stock, mushrooms, dried cranberries, salt and pepper and thyme, bring to a simmer, stirring well.

Transfer to a 1 ½ quart casserole dish.

Place in 375 degree over and bake for about 40-45 minutes, until rice has absorbed the liquid.

Remove from oven.

Add parsley and toasted pecans.  Fluff with a fork.

Serve hot or warm.

* To toast pecans or pine nuts, spread on small baking sheet.  Bake at 350 degrees for 5-8 minutes.  Stir frequently.  Watch that they don’t burn.

Serves 4-6

ENJOY!