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