Raspberry Glazed Chicken

Raspberry Glazed Chicken

4 Whole chicken breasts Boned, skinned, cut in half
Flour to dredge
1/2 stick of butter

Stuffing:

1 Pkg. long grain and wild rice (Uncle Ben's)
2 Cups chicken stock
3/4 Cup chopped Almonds (Toasted)
1/2 Cup chopped dried apricots
3 Tablespoons butter

Glaze

1/2 cup seedless black raspberry jam
1/2 cup honey
2 Tablespoons frozen orange juice concentrate

Heat until melted and blended.Cook rice in chicken stock. When rice is cooked add almonds,apricots, and butter. Pound the breasts slightly until they are bout the same thickness throughout then place an equal amount of stuffing in the center of each chicken breast roll ends over and
skewer with toothpicks. Lightly dredge with flour and then roll in melted butter. Place in baking dish . Bake at 325 deg. for 20 min.After 20 min. start putting on the glaze and continue baking for another 20-30 min. continue glazing during that period.