Shelly's Recipe

HUNTER CHICKEN WITH WILD RICE

Category: Chicken

3/4 cup long grain and wild rice mixture
1 1/2 cups water
1 tbsp butter
4 slices bacon, 1/4 lb
4 chicken breasts without skin, boned
1/4 cup butter
2 cups mushroom, sliced
1 cup onion, large dice
1/2 tsp thyme
1 clove garlic, minced
2 tbsp sherry
2 tbsp chives, sliced
4 slices bacon, uncooked
sprinkles thyme

Combine rice mix, water, and butter in a small saucepan, bring to a boil and simmer over low heat for 20-25 minutes. Cook 4 slices bacon until crisp and set aside. Pound chicken breasts with a meat mallet to an even thickness, and set aside.

In a large skillet melt butter; add mushrooms, onions, thyme, and garlic and saute 5 minutes, over high heat, until golden. Stir in quickly 2 tbsp sherry until evaporated. Stir in and mix well the cooked rice, cooked bacon, chopped coarsely, and 2 tbsp chives, sliced.

Stuff chicken breasts with filling, dividing evenly. Place chicken breasts in a baking dish with seam sides down so that they do not touch and brush with melted butter or oil. Cut 4 slices raw bacon in half and place criss-cross over chicken breasts. Sprinkle with thyme and bake at 375 for 25 minutes or until chicken is cooked through. Serves 4