This recipe is SO easy folks! Anyone can do this and it looks and sounds so fancy! This would be wonderful with Turkey and a great alternative if you're having several Thanksgiving dinners like I am! I made enough for just the 2 1/2 of us, but you can adjust this recipe for any size crowd.
Here's what you came for!!!!
Wild Rice Stuffed Chicken Breast
Ingredients:
2 large boneless skinless Chicken breasts (I used exactly 1 lb. of chicken, but you can do the same thing with smaller breasts)
1/2 cup long grain wild rice
1/2 apple, chopped into small pieces (I used a McIntosh apple)
1/4 cup onion, chopped
1/4 cup craisins
1/8 tsp. thyme
1/8 tsp. basil
1/8 tsp. garlic powder
salt and pepper to taste
1 chicken bouillon cube
1 1/2 cups water (give or take)
Directions:
Trim your chicken breasts of any fat. Cut a slit in the breast halfway through making a pocket (don't slice all the way through!!! Make it look like a chicken pita pocket! LOL)
Mix together the rice, onion, apples, craisins, thyme, basil, garlic, salt and pepper.
It looks really pretty doesn't it?!!!!!
Next, stuff your breasts with the rice mixture.
Place them into the Slow Cooker insert and drop the bouillon cube in. Add about 1 1/2 cups water, or until you have completely covered the rice mixture, so just over the top part of your breast. (Well, the chicken's breast! It's late and I'm getting loopy!!!!) If you have more breasts, add more water. You should have approx. 1 bouillon cube per cup of water (give or take a half cup!) Season your chicken with some salt and pepper.
Cook on LOW for 7 hours. Enjoy!!!!
TIPS: This recipe can easily be adjusted using more chicken (or turkey!!!). Don't be afraid of messing it up! It's going to taste good no matter what you do, I promise!!!
Making your recipe into a freezer meal today. Used a Uncle Bens fast and fancy fine herb and wild rice package for simplicity and added the onion and crasins. Cant wait to try it. It looks elegant.
ReplyDeleteGreat idea!!
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