Best Chicken Breasts And Wild Rice Recipes

WILD RICE AND ASPARAGUS CHICKEN BREASTS

Steps:

• Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
• Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
• Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.

CHICKEN BREASTS WITH CHANTERELLE MUSHROOMS AND WILD RICE RECIPE

Steps:

• * If fresh chanterelle mushrooms are unavailable, you can replace them with dried or canned gourmet "forest" mushrooms. Wash, drain, and chop the parsley. Peel and chop the shallot. Cook the wild rice according to the directions on the packet and drain. Using a sharp knife, cut pockets in the chicken breasts and set aside. (See Note) Wipe the mushrooms and gently sauté with the shallots in the butter in a frying pan for 3 minutes. Stir into the cooked rice, add the chopped parsley, and season with salt and pepper. Fill the pockets you have made in the chicken breasts with this mixture, and secure them with a toothpick. Heat the olive oil in a frying pan, and cook the chicken breasts, covered, for about 7 minutes on each side. Serve with a green salad. This recipe yields 2 servings. Note: Lay the chicken breasts on a cutting board and slice almost in half to make a pocket as when you slice a roll for a sandwich. Do not cut completely through (you will be stuffing the inside of the breast like a sandwich).

CHICKEN BREASTS AND WILD RICE

Steps:

• 375 oven. Rinse rice. Boil with salt in water 35 min. Drain excess water. Spread in Pammed 8 x12" baking dish. Mix together remaining ingred. Pour ½ over rice. Arrange chicken breasts over soup & rice. Spoon rest of soup mix over chicken. Sprinkle with freshly grated Parmesan. Bake 30 min, covered. Uncover & bake 30 min. Serve.