Wild Rice Stuffed Chicken Breasts with Caramelized Onions
(You will need an 8×8 pan to bake the rice and a cookie sheet to bake the chicken)
8 boneless chicken breasts with skin not removed
- 1 cup Lundberg Wild Rice Blend
- 2 1/2 cups water
- 3 Tablespoons margarine
- 2 Tablespoons Beef Bullion
- 3 Large Vidalia Onions sliced
- 4 Tablespoons Margarine
- 1 1/2 cups brown sugar
- 4 Tablespoons light soy sauce
- 1/4 cup sweet white wine
In order to prepare this recipe your rice must be chilled, so you can prepare the rice the day before. I assemble the ingredients for the rice and bake it covered in a 400 degree oven for one hour and fifteen minutes, I recommend a deep 8×8 pan to bake it in. Chill it until you are going to need it the next day or later the same day. You can also prepare a cup of wild rice according to your favorite recipe.
The second step is to caramelize your onions. Melt margarine and on a low flame begin to caramelize onions for about 15-20 minutes to bring out natural sugar, continue to stir them until you have a nice translucent brown color. Once onions are soft add brown sugar, soy sauce and wine and mix for about 3 minutes until sugar is dissolved. Set aside.
Take chicken breasts that have been cleaned and gently remove back skin and roll about the size of an “ice cream scoop” of rice to place under each chicken breast. Gradually place the rice under the skin and form it under the skin. When all the chicken breasts are stuffed, I recommend a dash of garlic powder and paprika on top of each one.
Your last step is to take the caramelized onions on place about two tablespoons of onions on each chicken breast. Use any remaining liquid as “gravy” on each breast and at the bottom of the pan. Bake at 375 for 30 minutes.
2 Bunches Asparagus (2-3 lbs)
1/4 cup teriyaki sauce
1/4 cup light soy sauce
3 Tablespoons sugar
1 Tablespoon olive oil
1/2 Tablespoon sesame oil
2 Tablespoons Sesame seeds
Remove bottom third of asparagus, then wash remainder well, I soak mine in water for a few minutes so I know tips are very clean! Blanch in water for 5 minutes and then drop into ice bath or drain and run under very cold water. Combine all ingredients for teriyaki sauce, make sure sugar is dissolved well. Pour over asparagus. Can be served at room temperature or even cold.