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Chicken Breast with Wild Rice Nut Stuffing

By Lyndsi Patterson Published: August 13, 2012



    1. Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil.
    2. Simmer 40 minutes or until tender.
    3. Drain, remove bay leaves; set aside.
    4. Sauté chicken livers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; sauté briefly. Combine with wild rice mixture, salt and pepper.
    5. Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper.
    6. Fry in oil and butter approximately 8 minutes per side.
    7. Serve with Marsala Cream Sauce if desired: Lightly brown 10 crushed juniper berries, add 1/2 cup marsala wine and then 1 cup cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.