Ingredients: 3/4 cup wild rice mix 1 1/2 cups water 1 tablespoon butter 4 slices bacon -- 1/4 lb 4 chicken breasts without skin -- boned 1/4 cup butter 2 cups mushroom -- sliced 1 cup onion -- large dice 1/2 teaspoon thyme 1 clove garlic -- minced 2 tablespoons sherry 2 tablespoons chives -- sliced 4 slices bacon -- uncooked sprinkles thyme

Recipe Info Category: Poultry Rating: 3 Contributor: C. Chase

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 chicken breasts 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.