4 cans (10 1/2 oz) consomme
1 can water
1/2 lb. fresh mushrooms, sliced & lightly sauteed
2 cups dry wild rice
8 whole chicken breasts, skinned & boned
1/4 cup butter
1 cup coarsely-chopped hazelnuts
8 slices bacon
1 cup sherry
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| Stuffed Chicken Breasts w/Hazelnuts | |||||||||||||
| 1 lb. bulk sausage 4 cans (10 1/2 oz) consomme 1 can water 1/2 lb. fresh mushrooms, sliced & lightly sauteed 2 cups dry wild rice 8 whole chicken breasts, skinned & boned 1/4 cup butter 1 cup coarsely-chopped hazelnuts 8 slices bacon 1 cup sherry |
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| Partially cook bulk sausage; pour off half the fat. In large casserole add consomme, water, mushrooms, rice and sausage. Cover and bake 1 1/4 hours at 325 degrees. Brown chicken in butter until golden. Add hazelnuts to rice mixture. Stuff cavity of chicken breasts with rice mixture; wrap slice of bacon around each breast. Spread remaining rice mixture in large flat baking dish; place chicken on top. Pour sherry over all. Cover tightly with foil; bake at 350 degrees for about 1 1/2 hours or until chicken is tender. | |||||||||||||
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