Hunter's Chicken with Wild Rice

Recipe By : Peter Christian's Favorites

Serving Size : 4

• 3/4 cup long grain and wild rice mixture
• 1 1/2 cups water
• 1 tablespoon butter
• 4 slices bacon -- 1/4 lb
• 4 chicken breasts without skin -- boned
• 1/4 cup butter
• 2 cups mushroom -- sliced
• 1 cup onion -- large dice
• 1/2 teaspoon thyme
• 1 clove garlic -- minced
• 2 tablespoons sherry
• 2 tablespoons chives -- sliced
• 4 slices bacon -- uncooked
• sprinkles thyme

Combine rice mix, water, and butter in a small saucepan, bring to a boil and simmer over low heat for 20-25 minutes. Cook 4 slices bacon until crisp and set aside. Pound chicken breasts with a meat mallet to an even thickness, and set aside.
In a large skillet melt butter; add mushrooms, onions, thyme, and garlic and saute 5 minutes, over high heat, until golden. Stir in quickly 2 tablespoons sherry until evaporated. Stir in and mix well the cooked rice, cooked bacon, chopped coarsely, and 2 tablespoons chives, sliced.
Stuff chicken breasts with filling, dividing evenly. Place chicken breasts in a baking dish with seam sides down so that they do not touch and brush with melted butter or oil. Cut 4 slices raw bacon in half and place criss-cross over chicken breasts. Sprinkle with thyme and bake at 375° for 25 minutes or until chicken is cooked through.