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Cook Uncle Ben's Wild Rice mix according to package directions, substituting chicken broth for the water. It will take about 30 minutes.
Preheat oven to 325 degrees F.
Spread slivered almonds on cookie sheet and place in oven to toast.
Place about a cup of rice in a bowl and mix with about 2 tablespoons of the slivered almonds. Put the rest of the wild rice mix aside.
Place flour, paprika, garlic powder, and salt in a gallon size ziplock bag. Place chicken breasts in bag, 2 at a time, shake, then pound flat (I use a rolling pin).
Place about 2 tablespoons of stuffing in the center of each chicken breast and roll up. Secure with a toothpick. Place in 9/13 inch baking pan and top with melted butter.
Cook for 40 minutes.
Mix jam, honey, orange juice concentrate, and orange peel in saucepan and heat until blended to make glaze. Baste chicken with glaze and continue baking and glazing until chicken is tender and highly glazed about 30 minutes - basting about every 10 minutes.
Reheat the extra wild rice, mix with the rest of the toasted almonds and serve on the side with a vegetable
I often substitute unstrained homemade blackberry jam for the seedless black raspberry jam and use Johnny's Seasoning rather than paprika, salt, and garlic powder.
I often measure the honey and jam for the glaze in a glass measuring cup (using the side measures) then heat in microwave to save on dishes. You can leave out the orange peel if you don't have an orange handy.
|Time:||40 Minutes Preparation Time|
70 Minutes Cooking Time
Source: My mother's Renny Darling "Entertaining! Fast and Fancy" cookbook
By Stephanie from Hillsboro, OR
Add chicken, coating well. Cook on low 7 hours.
Leave raspberries so room temperature. Serve over chicken in plates.
By LRP from LWL, MA