Chicken With Cranberry Stuffing

• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 2 tablespoons butter
• 3-1/2 cups chicken broth
• 1/2 cup uncooked brown rice
• 1/2 cup uncooked wild rice
• 1/2 cup dried cranberries
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 8 bacon strips
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 cup honey
• 1 cup heavy whipping cream
• 3 tablespoons spicy brown mustard

1. In a large saucepan, saute onion and garlic in butter until tender. Add the broth, brown rice and wild rice; bring to a boil. Reduce heat; cover and cook for 55-65 minutes or until rice is tender. Drain excess liquid if necessary. Stir in the cranberries, parsley, thyme and pepper.
2. In a large skillet, cook bacon over medium heat until cooked but not crisp; drain on paper towels.
3. Flatten chicken to 1/4-in. thickness. Top each with 1/4 cup rice mixture; roll up from one end. Wrap two strips of bacon around each roll-up and secure with toothpicks. Place remaining rice mixture in a greased 11x7-in. baking dish; place roll-ups over rice.
4. In a microwave-safe bowl, heat honey, uncovered, on high for 30 seconds; spoon over chicken. bake, uncovered, at 325u0b0 for 28-30 minutes or until chicken is no longer pink. Discard toothpicks.
5. In a small saucepan, combine cream and mustard. Cook over medium-low heat until mixture is reduced and begins to thicken, stirring constantly. Serve warm with chicken.

onion, garlic, butter, chicken broth, brown rice, wild rice, cranberries, parsley, thyme, pepper, bacon, chicken breast halves, honey, heavy whipping cream, brown mustard

Taken from www.tasteofhome.com/recipes/chicken-with-cranberry-stuffing/ (may not work)