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Ingredientes
- 3/4 c. Wild rice mix
- 1 1/2 c. Water
- 1 Tbsp. Butter
- 4 slc Bacon -- 1/4 lb
- 4 x Chicken breasts without skin Boned
- 1/4 c. Butter
- 2 c. Mushroom -- sliced
- 1 c. Onion -- large dice
- 1/2 tsp Thyme
- 1 x Clove garlic -- chopped
- 2 Tbsp. Sherry
- 2 Tbsp. Chives -- sliced
- 4 slc Bacon -- uncooked Sprinkles thyme
Direcciones
- Combine rice mix, water, and butter in a small saucepan, bring to a boil and simmer over low heat for 20-25 min. Cook 4 slices bacon till crisp and set aside. Lb. chickenbreasts with a meat mallet to an even thickness, and set aside. In a large skillet heat butter; add in mushrooms, onions, thyme, and garlic and saute/fry 5 min, over high heat, till golden brown. Stir in quickly 2 Tbsp. sherry till evaporated.Stir in and mix well the cooked rice, cooked bacon, minced coarsely, and 2 Tbsp. chives, sliced. Stuff chicken breasts with filling, dividing proportionately. Place chicken breasts in a baking dish with seam sides down so which they don't touch and brush with melted butter or possibly oil. Cut 4 slices raw bacon in half and place criss-cross over chicken breasts. Sprinkle with thyme and bake at 375^ for 25 min or possibly till chicken is cooked through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 586 | |
| Calories from Fat 371 | 63% |
| Total Fat 41.57g | 52% |
| Saturated Fat 18.04g | 72% |
| Trans Fat 0.01g | |
| Cholesterol 104mg | 35% |
| Sodium 625mg | 26% |
| Potassium 549mg | 16% |
| Total Carbs 28.81g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.49g | 2% |
| Protein 23.52g | 38% |
