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Combine rice mix, water, and butter in a small saucepan, bring to a
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boil and simmer over low heat for 20-25 minutes. Cook 4 slices bacon
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until crisp and set aside. Pound chickenbreasts with a meat mallet to
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an even thickness, and set aside. In a large skillet melt butter; add
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mushrooms, onions, thyme, and garlic and saute 5 minutes, over high
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heat, until golden. Stir in quickly 2 tablespoons sherry until
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evaporated.Stir in and mix well the cooked rice, cooked bacon,
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chopped coarsely, and 2 tablespoons chives, sliced. Stuff chicken
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breasts with filling, dividing evenly. Place chicken breasts in a
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baking dish with seam sides down so that they do not touch and brush
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with melted butter or oil. Cut 4 slices raw bacon in half and place
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criss-cross over chicken breasts. Sprinkle with thyme and bake at
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375^ for 25 minutes or until chicken is cooked through.
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Recipe By : Peter Christian's Favorites
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