Chicken Breast with Wild Rice Nut Stuffing

By Lyndsi Patterson Published: August 13, 2012

Ingredients

• 10 whole chicken breast boned, pounded thin
• 3 cups water
• 1.5 cups onion minced
• 2 tsp butter
• 1/2 tsp olive oil
• 1/2 tsp butter
• 1 cup California Wild Rice uncooked
• 2 bay leaves
• 1 cup chicken liver chopped
• 10.5 oz oyster mushrooms cleaned and coursely chopped

Instructions

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.