Print Recipe

Chicken and Wild Rice Roll

Ingredients

Chicken

Apricot Glaze



Instructions

  1. In medium saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer 10 minutes; set aside.
  2. Heat oven to 350 degrees F.
  3. Pound chicken to 1/8-inch thickness. Sprinkle with salt and pepper and set aside.
  4. In small skillet, sauté onion in butter.
  5. In medium bowl, combine onions, wild rice, carrots, pecans and bread crumbs to make stuffing mixture.
  6. Place approximately 1 tablespoon stuffing and 2 asparagus spears in center of each thigh. Roll each thigh jellyroll fashion, securing ends with wooden picks.
  7. Arrange, seam side down, in lightly greased 9 x 13-inch glass baking dish.
  8. Spoon glaze over rolls.
  9. Bake, uncovered, 30-35 minutes until chicken is tender and juices run clear, basting with glaze once or twice.
  10. Place remaining stuffing mixture in small casserole; cover and bake for 20 minutes.
  11. Place on serving dish; arrange chicken rolls on stuffing and spoon glaze over top.


Yield: 8 servings

Posted by luvtocook at Recipe Goldmine May 22, 2001.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.