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Wild Rice Sun-dried Cherry Stuffed Chicken

Source of Recipe

Barbo's Diet Kitchen - Barbo...."The Diabetes Food and Nutrition Bible"

WILD RICE SUN-DRIED CHERRY STUFFED CHICKEN

Exchanges
WW Points
Yield: 8 main dish servings

- 4 whole chicken breasts, halved, skinned, and boned
- Salt (if desired) and pepper

Stuffing Ingredients:
- 2 cups cooked wild rice
- 1 cup boiling water
- 1/2 cup sun-dried cherries
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 cup minced celery
- 2 teaspoons minced fresh rosemary
- Salt and pepper, to taste
- 3/4 cup dry white wine
- Paprika

With a meat mallet, pound the breasts to 1/4-inch thickness. Sprinkle salt (if desired) and pepper over each breast half. Set aside.

Prepare the rice according to package directions (omitting salt). Meanwhile, in a small bowl, pour the boiling water over the cherries and let stand for 10 minutes. Drain.

In a small skillet over medium heat, heat the oil. Add the shallot and celery and saute for 2 minutes. Add in the rosemary and saute for 1 minute. Season with salt and pepper. In a bowl, combine the cooked rice, cherries, and vegetable mixture.

To assemble the chicken:
On a flat surface, spread the chicken breasts out for rolling. Use about 1/4 cup of stuffing for each chicken breast half and place on one end of the chicken breast. Roll the breast until it completely encases the stuffing.
Tuck the end under. Secure with a toothpick. Repeat with all the breasts. Place the chicken breasts in a casserole dish and sprinkle paprika over each breast. Pour the white wine in the casserole pan around the breasts.

Bake at 350ºF. for 30-35 minutes, covered. Remove the cover during the last 5 minutes of cooking time to brown.

One serving (about 4 ounces meat, 1/4 cup stuffing) equals: Calories: 257, Fat: 5 g, Cholesterol: 86 mg, Sodium: 86 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Protein: 33 g ++++ Exchanges: 1/2 Starch, 1/2 Fruit, 5 Very Lean Meat ++++ WP: 5