Chicken Breast with Wild Rice Nut Stuffing
Commonly used in stuffing, wild rice shines in this recipe. Pair California wild rice with baby carrots and snow peas to create a delectable dish. | 10 | (8-ounce) boned chicken breasts, pounded thin |
| 1 | cup California wild rice, uncooked |
| 3 | cups water |
| 2 | bay leaves |
| 1 1/2 | cups minced onion |
| 1 | cup chicken livers, chopped |
| 2 | tbsp. butter |
| 10 1/2 | ounces chanterelle or oyster mushrooms, cleaned and coarsely chopped |
| 1/2 | cup walnuts, chopped and toasted |
| 1/2 | cup fresh parsley, minced |
| 2 | tbsps. each olive oil and butter |
| Marsala Cream Sauce, optional | |
| salt and pepper to taste |
Directions
Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves; set aside.Saute chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; saute briefly. Combine with wild rice mixture, salt and pepper.
Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side.
Serve with Marsala Cream Sauce if desired.
Marsala Cream Sauce
| 10 | juniper berries, crushed |
| 1/2 | cup marsala wine |
| 1 | cup cream |
Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.
Makes 10 servings.Compliments of California Wild Rice Advisory Board :: www.cawildrice.com