Black Raspberry Glazed Chicken With Wild Rice Stuffing

• 8 boneless skinless chicken breast halves, flattened
• salt
• paprika
• garlic powder
• 1/2 cup flour
• 1/2 cup butter
• 7 ounces long grain and wild rice blend
• 2 cups chicken broth
• 1/2 cup slivered almonds, toasted
• 1/2 cup seedless black raspberry jam
• 2 tablespoons frozen orange juice concentrate
• 1/2 cup honey
• 1 teaspoon finely grated orange rind

1. Sprinkle chicken with salt, paprika and garlic powder. Set aside.
2. Prepare rice according to package directions, substituting broth for water.
3. Toss rice with almonds. Set aside.
4. Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
5. Place some rice on one breast,.
6. Roll and secure with toothpicks.
7. Dust with flour.
8. Repeat with remaining breasts.
9. Melt butter in 9x13 pan and roll breasts in butter.
10. Bake 40 minutes at 325u0b0.
11. Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
12. Serve with additional rice, if desired.

chicken, salt, paprika, garlic, flour, butter, long grain, chicken broth, slivered almonds, seedless black raspberry jam, orange juice, honey, orange rind

Taken from www.food.com/recipe/black-raspberry-glazed-chicken-with-wild-rice-stuffing-126129 (may not work)