Oven Roasted Chicken Breasts with Wild Rice

From the Food and Drink Spring 2000

4 - 6 oz boneless chicken breasts, skin on

Marinade
1/4 cup olive oil
2 tbsp white wine
1 tbsp minced garlic
2 tbsp coarsely ground peppercorns
1 tbsp soy sauce

Wild Rice
2 tbsp currants
1 1/2 cups wild rice
3 tbsp butter, unsalted
3 tbsp carrots, diced 1/4 inch
3 tbsp celery, diced 1/4 inch
4 1/2 cups chicken stock
1 bay leaf
Salt and freshly ground pepper
Pinch thyme

1. Trim chicken breasts.  Combine marinade ingredients in a large bowl.  Toss chicken with marinade.  Cover and refrigerate for 6 to 8 hours, turning occasionally.  **I usually put the whole thing in a freezer ziploc bag as I find they marinate more evenly.
2. Plump up currants by covering with hot water.  Leave for 15 minutes.  Drain and reserve fruit.
3. In a pot with a tight fitting lid, heat butter over medium heat.  Add carrots, onion and celery and saute until tender not brown, about 4 to 5 minutes.  Add rice, stir over moderate heat for 2 minutes.  Add stock, bay leaf, seasonings and thyme.  Bring to a boil.  Cover pan, reduce heat and cook for 45 minutes to 1 hour or until rice is tender.  Fluff rice, correct seasoning, and then stir in currants.  Reserve until needed. 
4. Preheat oven to 400F.
5. Drain chicken.  Heat non stick skillet over medium high heat.  Add chicken, skin side down and saute until golden brown, 2 to 3 minutes.  Turn over and place in an oven proof baking dish.  Bake for 15 to 20 minutes or until juices are clear.
6. Serve over wild rice.

Cranberry Hazelnut Stuffing

Something for your next big dinner

1/2 cup dried cranberries
1/4 cup orange liqueur or orange juice
1 1/4 cups chopped celery
1 1/4 cups chopped onion
1/4 cup butter
1 tsp poultry seasoning
1 8 oz pkg herb seasoned stuffing mix 2 cups
2 cups peeled, chopped apple (2 apples)
1/2 lb turkey sausage
1 cup cooked wild rice
1/2 cup shopped hazelnuts or slivered almonds
1/2 cup snipped parsley
3/4 to 1 cup chicken broth
Salt and pepper to taste

• In a small saucepan bring cranberries and orange liqueur or juice to boiling.  Remove from heat and set aside.
• In a large skillet cook celery and onion in hot butter till tender.  Stir in poultry seasoning; set aside.  In a large bowl combine stuffing mix, apple, cooked sausage, wild rice, hazelnuts or almonds, and parsley.  Stir in the cranberry mixture and celery and onion mixture.  Drizzle with enough chicken broth to moisten, tossing lightly.  Season with salt and pepper.  Use to stuff one 8 to 10 lb turkey, or bake covered, in an ungreased 3 quart casserole in a 325 oven for 40 to 60 minutes or till heated through.  Makes 8 to 10 servings.