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Apricot-stuffed Chicken Breast with Bacon
Apricot-stuffed Chicken Breast with Bacon
Prep Time: 15 Min
Cook Time: 30 Min
Total Time: 45 Min
Makes: Serves 6-8
Ingredients
- 2 C. cooked wild rice
- 1 can chicken broth (14 oz)
- 1/2 C. golden raisins
- 1/2 C. craisins
- 4 Nueske's Smoked Chicken Breasts, sliced thin while partially frozen
- 4 slices Nueske's Smoked Bacon, cut 1/2 inch, fried medium crisp
- 8 slices Nueske's Smoked Bacon, whole, fried slightly
- 1 can apricots, cut up, reserving juice
- 2 Tbsp apricot preserves
- 3 Tbsp butter, melted
- Apricot glaze
- 1/4 C water
- 1 1/2 tsp cornstarch
- 2 Tbsp butter
- 1/2 C. juice of apricots
- 3 Tbsp apricot preserves
Directions
Cook rice as directed using 1 can of chicken broth in total liquid. Remove from heat. Add raisins, craisins, and fried pieces of bacon. Spread this mixture in a 9 X 13 inch baking pan. Roll each slice of chicken breast with a spoonful of apricots and 1/2 tsp. apricot preserves. Then wrap each chicken roll with a slice of slightly fried bacon, securing with a toothpick. Brush chicken breasts with melted butter.
Mix the glaze ingredients together and heat over medium heat just to boiling. Pour glaze over bacon-wrapped chicken breasts. Bake for 30 minutes at 350°. Serve hot.
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