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Hunter's Chicken with Wild Rice

This is a hearty one dish meal made with cooked rice, chicken breasts, bacon, and mushrooms. Chicken breasts are stuffed with a savory rice and mushroom mixture then they're topped with bacon and baked.
Prep Time: 15 minutes
Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Ingredients:

• 3/4 cup long grain and wild rice mixture
• 1 1/2 cups water
• 1 tablespoon butter
• 8 slices bacon, divided
• 4 boneless chicken breast halves
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups sliced mushrooms
• 1 cup chopped onion
• 1/2 teaspoon dried leaf thyme plus 1/4 teaspoon for topping
• 1 clove garlic, minced
• 2 tablespoons dry sherry
• 2 tablespoons snipped chives

Instructions:

Combine rice mix, water, and butter in a small saucepan, bring to a boil and simmer over low heat for 20 to 25 minutes, until rice is tender and liquid is absorbed. Cook 4 slices bacon until crisp and drain on paper towels, crumble or chop.

Put chicken breasts between sheets of plastic wrap and pound gently with a meat mallet to an even thickness; set aside.

In a large skillet melt butter with olive oil; add mushrooms, and onions and saute over medium high heat until golden, about 5 minutes. Add the 1/2 teaspoon of thyme and the garlic; saute for 1 minute longer. Quickly stir in 2 tablespoons sherry, cooking until evaporated. Stir in and mix well the cooked rice, cooked bacon, and 2 tablespoons snipped chives.

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 the remaining 4 slices raw bacon in half and place criss-cross over chicken breasts. Sprinkle with remaining thyme and bake at 375° for 25 minutes or until chicken is cooked through.
Serves 4.

Adapted from Peter Christian's Favorites