Baked Chicken Breasts Stuffed With Wild Rice

• 8 boneless skinless chicken breast halves flattened
• 8 ounces long grain and wild rice blend rinsed and drained
• 1 cup chicken broth
• 1 cup water
• 1/4 cup chives or finely sliced green onion
• 1/2 cup slivered almonds toasted
• 1/2 cup raspberry jam seedless sugar free
• 1 Orange juiced
• 1/2 cup honey
• 1 teaspoon grated orange rind finely
• 1/2 teaspoon ginger fresh grated
• salt
• pepper

1. Preheat oven to 350.
2. Cook wild rice according to package directions, replacing 1 cup of water with one cup of chicken broth. I use a rice cooker with 1 cup rice, 1 cup broth and 1 cup water.
3. Cut a deep pocket into each chicken breast, and season with salt and pepper.
4. When rice is cooked, mix in chives and almonds.
5. Bring jam, orange juice, honey, orange rind and ginger to a boil. Reduce heat and simmer for 3 - 4 minutes to reduce a bit. Remove from heat.
6. Line a cookie sheet with foil and spray with cooking spray.
7. Stuff chicken breasts with rice and place on cookie sheet. Baste with jam mixture and bake in the oven for 25 - 30 minutes, depending on the size of your chicken breasts, until chicken is cooked through. Baste often with jam mixture.
8. Remove from oven and pour remaining jam over the top of the chicken breasts.

chicken, long grain, chicken broth, water, chives, raspberry, orange juiced, honey, orange rind, ginger, salt, pepper

Taken from www.yummly.com/recipe/Baked-Chicken-Breasts-Stuffed-With-Wild-Rice-1647321 (may not work)