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."
photo by ncmysteryshopper
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 8 boneless skinless chicken breast halves, flattened
- salt
- paprika
- garlic powder
- 1⁄2 cup flour
- 1⁄2 cup butter
- 7 ounces long grain and wild rice blend
- 2 cups chicken broth
- 1⁄2 cup slivered almonds, toasted
- 1⁄2 cup seedless black raspberry jam
- 2 tablespoons frozen orange juice concentrate
- 1⁄2 cup honey
- 1 teaspoon finely grated orange rind
directions
- Sprinkle chicken with salt, paprika and garlic powder. Set aside.
- Prepare rice according to package directions, substituting broth for water.
- Toss rice with almonds. Set aside.
- Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
- Place some rice on one breast,.
- Roll and secure with toothpicks.
- Dust with flour.
- Repeat with remaining breasts.
- Melt butter in 9x13 pan and roll breasts in butter.
- Bake 40 minutes at 325º.
- Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
- Serve with additional rice, if desired.
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Reviews
-
This was very good and plan to make it again. I used toasted sunflower seeds rather than almonds (preference) and I would decrease the orange rind just a bit as it was too overpowering in my opinion. This is a BEAUTIFUL dish and is very very impressive when plated. I plan to make this for a dinner party next month. Other thoughts... I think that the chicken could be seasoned slightly more. also, I think a small amount of crushed pineapple in the rice would be a wonderful addition. :o) -
We had this on Sunday for dinner. My husband and I liked it. Kids were so-so, but they're picky so it doesn't count. I will make this again, especially if we are having company over because it's kind of a "wow" dish. Not your normal entree. Thanks! -
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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I thought this was o.k. The sauce had too much of an orange taste. I think next time I'll use 1/2 tsp. orange rind. The chicken was dry also. The rice was very good. -
This recipe was wonderful! I made this for my family's Christmas Eve meal last year. It was a huge hit and was asked to make it again this year!
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Tweaks
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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. (I 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.
RECIPE SUBMITTED BY
Charmie777
United States
