| 1/2 cup uncooked wild rice, rinsed | |
| 1 cup chicken broth | |
| 4 tablespoons butter, cubed and divided | |
| 2 medium celery ribs, chopped | |
| 1 cup sliced baby Portobello mushrooms | |
| 1/3 cup chopped onion | |
| 1/3 cup chopped dried apricots | |
| 2 garlic cloves, minced | |
| 1 teaspoon minced fresh rosemary | |
| 6 ounces Sartori Rosemary & Olive Oil Asiago cheese, finely shredded (about 1 1/2 cups) | |
| Salt and pepper | |
| 6 boneless skinless chicken breast halves (6 ounces each) | |
| 3 tablespoons butter, cubed | |
| 3 tablespoons all-purpose flour | |
| 2 cups whole milk | |
| 4 ounces Sartori Rosemary & Olive Oil Asiago cheese, finely shredded (about 1 cup) | |
| Minced fresh rosemary |
This flavorful stuffed chicken dish features tender wild rice mixed with sautéed vegetables and asiago cheese, all wrapped in seasoned chicken breasts and baked to perfection. Finished with a creamy asiago Mornay sauce, it’s a comforting meal that’s both elegant and satisfying.
| 1. | Combine wild rice and chicken broth in a saucepan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, covered, for 45-55 minutes or until rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. |
| 2. | Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper. |
| 3. | Melt 2 tablespoons butter in a large skillet over medium heat. Add the celery, mushrooms and onion; cook and stir for 4-6 minutes or until crisp-tender. Add the dried apricots, garlic and rosemary; cook and stir for 2 minutes longer. Transfer vegetable mixture to a large bowl. Cool slightly. Stir in asiago and rice. Season with salt and pepper. Wipe out the pan. |
| 4. | Cut each chicken breast half with a sharp knife horizontally from the long side to within 1/4 inch of edge. Open chicken breast halves; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap. Season with salt and pepper. |
| 5. | Top half of each chicken breast with 1/3 cup rice mixture. Fold chicken over filling; secure with toothpicks. |
| 6. | Melt remaining butter in the same skillet over medium heat. Add chicken in batches; cook for 3-4 minutes on each side or until browned. Transfer chicken to prepared pan. |
| 7. | Bake, covered, for 15-20 minutes or until a thermometer inserted into meat reads 165°F. Transfer chicken to a platter; tent with aluminum foil. |
| 8. | Melt butter in a large saucepan over medium-low heat. Whisk in flour until light brown. Gradually whisk in milk. Bring to a boil, whisking constantly. Cook and whisk for 2-3 minutes or until thickened. |
| 9. | Reduce heat to low. Gradually whisk in asiago until melted. Remove from the heat. Season with salt and pepper. Remove toothpicks; serve chicken with sauce. Garnish with pepper and rosemary. |
