Gourmet Stuffed Chicken Breasts Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| 1 (6-oz.) pkg.Long Grain & Wild Rice | ||
| Onion | 2 Tablespoon, chopped | |
| Water | 1/2 Cup (16 tbs) | |
| Dry sherry | 1 Cup (16 tbs) | |
| Toasted almonds | 3/4 Cup (16 tbs), chopped | |
| 6 whole chicken breasts, skinned and boned | ||
| Salt | 1/2 Teaspoon | |
| Bacon Slices | 6 , cut in half | |
Directions
Preheat oven to 350°F (177°C).
In a large saucepan melt butter or margarine.
Add contents of rice packet and onion.
Cook until lightly browned, stirring constantly.
Stir in water, sherry and contents of seasoning packet.
Bring to a boil and cover.
Simmer until all liquid is absorbed, about 25 minutes.
Stir in almonds.
Divide rice mixture into 6 equal mounds (a rounded 1/2 cup each) in a 12" x 8" baking dish.
Cover each mound with a chicken breast.
Sprinkle with salt.
Arrange 2 pieces of bacon over each chicken breast.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 45 minutes.
Remove foil and continue baking until chicken is tender, about 30 minutes.
In a large saucepan melt butter or margarine.
Add contents of rice packet and onion.
Cook until lightly browned, stirring constantly.
Stir in water, sherry and contents of seasoning packet.
Bring to a boil and cover.
Simmer until all liquid is absorbed, about 25 minutes.
Stir in almonds.
Divide rice mixture into 6 equal mounds (a rounded 1/2 cup each) in a 12" x 8" baking dish.
Cover each mound with a chicken breast.
Sprinkle with salt.
Arrange 2 pieces of bacon over each chicken breast.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 45 minutes.
Remove foil and continue baking until chicken is tender, about 30 minutes.
Chef
