Bacon, Chicken Breast, Apricot

Apricot-stuffed Chicken Breast with Bacon

 

 
  • Prep Time: 15 Min
  • Cook Time: 30 Min
  • Makes: Serves 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.