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"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Raspberry Glazed Chicken

Boneless chicken breasts are filled with a savory-sweet wild rice stuffing of toasted almonds and dried apricots, then baked and repeatedly brushed with a glossy raspberry, honey and orange glaze. The combination makes an elegant chicken dish with a colorful filling and a sweet-tart finish.


Servings: 8
Prep Time: About 30 minutes
Cook Time: About 40–50 minutes

Ingredients:

Chicken:

  • 4 whole boneless, skinless chicken breasts, cut in half to make 8 pieces
  • All-purpose flour, for dredging
  • ½ stick (4 tablespoons) butter, melted

Wild Rice Stuffing:

  • 1 package Uncle Ben’s Long Grain & Wild Rice
  • 2 cups chicken stock
  • ¾ cup chopped almonds, toasted
  • ½ cup chopped dried apricots
  • 3 tablespoons butter

Raspberry Glaze:

  • ½ cup seedless black raspberry jam
  • ½ cup honey
  • 2 tablespoons frozen orange juice concentrate

Instructions:

  1. Preheat the oven to 325°F.
  2. Prepare the long grain and wild rice using the chicken stock as the cooking liquid.
  3. When the rice is cooked, stir in the toasted almonds, dried apricots and 3 tablespoons butter. Set aside.
  4. Pound the chicken breasts lightly until they are approximately the same thickness throughout.
  5. Place an equal amount of the rice stuffing in the center of each chicken breast.
  6. Fold the ends of the chicken over the filling and secure with toothpicks.
  7. Lightly dredge each stuffed chicken breast in flour, then coat with the melted butter.
  8. Arrange the chicken in a baking dish and bake for 20 minutes.
  9. Meanwhile, combine the black raspberry jam, honey and frozen orange juice concentrate in a small saucepan. Heat gently until melted and thoroughly blended.
  10. After the chicken has baked for 20 minutes, begin brushing it generously with the raspberry glaze.
  11. Continue baking for another 20–30 minutes, brushing with additional glaze several times during baking.
  12. Cook until the chicken reaches 165°F in the center.
  13. Remove the toothpicks before serving and spoon any additional glaze over the chicken.

Tip: For a particularly attractive presentation, slice one or two of the stuffed breasts diagonally before serving to reveal the wild rice, apricot and almond filling. Because the glaze contains both honey and jam, watch the chicken toward the end of baking so the glaze caramelizes without burning.

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