Stuffed Chicken Recipe

Stuffed Chicken Breasts

8 chicken breasts, bone in or boned but with the skin intact
2 tablespoons butter

Stuffing:
2 tablespoons butter
2 green onions, minced
3/4 cup parboiled rice
1/2 cup currants
1/4 cup chopped dried apricots
1 3/4 cups chicken stock
1 teaspoon grated orange rind
1/4 cup orange juice
1/4 cup toasted slivered almonds or pine nuts
salt and pepper
2 ounces cream cheese, cubed

In a heavy saucepan, melt 2 tablespoons of butter over medium heat. Cook onions, stirring, for about 1 minute or until softened. Add rice, currants and apricots, stirring to coat. Add stock, orange rind and juice and bring it all to a boil over high heat. Reduce the heat and simmer, covered, for 15 - 20 minutes or until rice is tender and the moisture is absorbed. Add almonds, and salt and pepper to taste. Fold in cream cheese. Let it cool completely.

Preheat oven to 375°F.

Meanwhile, using a sharp knife, remove the bones from chicken breasts, leaving the skin intact. Gently loosen the skin from 1 long side of each breast, leaving it attached along the curved edge. Stuff about 1/2 cup stuffing under skin, pressing to spread stuffing evenly. Place the chicken on a greased, rimmed baking sheet. Brush the chicken with butter. Bake, basting occasionally, for about 35 minutes or until golden brown and chicken is no longer pink inside.

You can skim the fat from the pan juices and serve the pan juices drizzled over the chicken.

Makes 8 servings.