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Chicken and Wild Rice Roll

Posted by luvtocook at american-builder.com.com May 22, 2001

8 boneless, skinless chicken thighs
Salt and pepper to taste
2 tablespoons chopped green onions
2 tablespoons butter or margarine
1 cup cooked wild rice
1/2 cup shredded carrots
1/4 cup chopped pecans
1/2 cup soft bread crumbs
1 (15 ounce) can Green Giant Asparagus
    Spears, drained ( I use fresh)

Apricot Glaze
1 (12 ounce) jar apricot preserves
2 tablespoons lemon juice
1 tablespoon butter or margarine

In medium saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer 10 minutes; set aside.

Preheat oven to 350 degrees F.

Pound chicken to 1/8-inch thickness. Sprinkle with salt and pepper and set aside.

In small skillet, saut?onion in butter.

In medium bowl, combine onions, wild rice, carrots, pecans and bread crumbs to make stuffing mixture. Place approximately 1 tablespoon stuffing and 2 asparagus spears in center of each thigh. Roll each thigh jellyroll fashion, securing ends with toothpicks. Arrange, seam side down, in lightly greased 9 x 13-inch glass baking dish. Spoon glaze over rolls. Bake, uncovered, 30-35 minutes until chicken is tender and juices run clear, basting with glaze once or twice.

Place remaining stuffing mixture in small casserole; cover and bake 20 minutes. Place on serving dish; arrange chicken rolls on stuffing and spoon glaze on top.

Makes 8 servings.

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