Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Wild rice mix
1 1/2 c Water
1 tb Butter
4 sl Bacon -- 1/4 lb
4 Chicken breasts without skin
Boned
1/4 c Butter
2 c Mushroom -- sliced
1 c Onion -- large dice
1/2 ts Thyme
1 Clove garlic -- minced
2 tb Sherry
2 tb Chives -- sliced
4 sl Bacon -- uncooked
Sprinkles thyme

Combine rice mix, water, and butter in a small saucepan, bring to a
boil and simmer over low heat for 20-25 minutes. Cook 4 slices bacon
until crisp and set aside. Pound chickenbreasts with a meat mallet to
an even thickness, and set aside. In a large skillet melt butter; add
mushrooms, onions, thyme, and garlic and saute 5 minutes, over high
heat, until golden. Stir in quickly 2 tablespoons sherry until
evaporated.Stir in and mix well the cooked rice, cooked bacon,
chopped coarsely, and 2 tablespoons 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 or oil. Cut 4 slices raw bacon in half and place
criss-cross over chicken breasts. Sprinkle with thyme and bake at
375^ for 25 minutes or until chicken is cooked through.

Recipe By : Peter Christian's Favorites

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