Ingredients
-
8
-
-
-
-
1/2
-
1/2
-
7
-
2
-
1/2
-
1/2
-
-
-
-
-
Directions
Black Raspberry Glazed Chicken With Wild Rice Stuffing, This recipe came from my old boss’ wife many years ago. She was a great cook, and this recipe is a testament to her skills. This is very elegant looking! This is perfect for a Valentine’s Day dinner., A great way to prepare this is to use a WHOLE boneless skinless breast. The bigger the better. Flatten the thick portions to the thickness of the Barely flattened thin portions. Place rice on the 2 halves then 3 or so tablespoons of the glaze on the rice. Start to attach the breasts from the thick end stuffing more rice as I go along to get a good fill. use 3-4 inch metal pins bought from the store used for turkeys I think. The large end of the pin helps to hold the breast together. Pushing them in from opposite directions works well. Then I place in a greased casserole and apply some glaze so that it does not run down to the bottom of the pan if I can help it. Then during cooking, I do not baste. May need to cook longer and hotter 385ish for maybe 1 hour. A meat thermoseter near 140 degrees is desirable. To serve cut it like a meat loaf and spoon 2 or so table spoons of glaze per serving. Placing the remaining glaze on the table for anyone to add., I saved this recipe from the Worcester, MA Telegram around 1980ish. I loved it! Then I lost the recipe but continued making it with most of the ingredients. SO glad to get it back!
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Steps
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1
Done
|
Sprinkle Chicken With Salt, Paprika and Garlic Powder. Set Aside. |
|
2
Done
|
Prepare Rice According to Package Directions, Substituting Broth For Water. |
|
3
Done
|
Toss Rice With Almonds. Set Aside. |
|
4
Done
|
Heat Jam, Oj Concentrate, Honey and Orange Peel in Saucepan Until Blended. |
|
5
Done
|
Place Some Rice on One Breast, . |
|
6
Done
|
Roll and Secure With Toothpicks. |
|
7
Done
|
Dust With Flour. |
|
8
Done
|
Repeat With Remaining Breasts. |
|
9
Done
|
Melt Butter in 9x13 Pan and Roll Breasts in Butter. |
|
10
Done
|
Bake 40 Minutes at 325. |
