HUNTER’S CHICKEN WITH WILD RICE

3/4 cup wild rice mix
l-l/2 cups water
l tbsps. butter
4 slices bacon or about l/4 lb.
4 8-oz. chicken breasts skinned and boned
l/4 cup butter
2 cups mushrooms sliced
l cup onions diced large
l/2 tsp. thyme
l clove garlic minced
2 tbsps. sherry
2 tbsps. chives sliced
4 slices raw bacon
Sprinkles of thyme
Combine rice mix, water and butter in small saucepan, bring to a boil and simmer over low heat for
20-25 mins. Cook 4 slices bacon until crisp and set aside. Pound chicken breasts with a meat mallet to an
even thickness and set aside. In large skillet melt butter, add mushrooms, onions, thyme and garlic and
saute 5 mins. over high heat until golden. Stir in quyickly 2 tbsps. sherry until evaporated. Stir in and mix
well the cooked rice, cooked bacon, chopped coarsely and 2 tbsps. 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. Cut 4 slices raw bacon in half and place cirss cross over chicken breasts. Sprinkle with thyme and bake at 375 for 25 mins. or until chicken is cooked through.
Serves 4 Peter Christian’s Favorites