Chicken Breasts Stuffed with Madeira Rice, Raisins and Caramelized Pecans
The nutmeg, cinnamon and Madeira give this chicken dish a sweet flavor. Make extra for the next day's lunch! Omit pecans for nut-free.
1/4 cup golden raisins
2 tablespoons Madeira (or substitute marsala, dry sherry or beef stock)
½ cup long grain white rice, cooked according to package directions
4 tablespoons, plus 2 teaspoons butter
1/2 cup pecans, chopped – optional (omit for nut-free)
1/3 cup minced shallots
Salt and pepper, to taste
½ teaspoon nutmeg
½ teaspoon cinnamon
4 boneless chicken breasts (about 6-8 ounces per portion)
4 teaspoons olive oil, divided
While the rice is cooking according to package directions and place in a large bowl, fluff with a fork and cover. While the rice is cooking place the raisins in a small bowl and our over the Madeira to let the raisins soak.
In a skillet over medium heat, melt 4 tablespoons of butter. Add the pecans and cook, tossing periodically, until lightly browned (optional – omit pecans for nut free). Add the shallots and sauté until soft. Next, add the raisins along with the Madiera and stir to mix well.
Remove the pecan-raisin mixture from the heat and add to the cooked rice. Stir well. Add the salt, pepper and nutmeg and stir again to combine.
Gently cut each chicken breast lengthwise three-quarters of the way through. Fill the "pockets" in each breast with the rice stuffing. Tie with poultry string or secure with toothpicks if needed.
In a medium skillet over medium-high heat, warm the remaining oil and butter until the butter is melted. Add the chicken breasts, and sear over high heat for 2 minutes each side to brown. Use a fork and tongs to turn the chicken breasts to brown the edges.
Reduce the heat to medium and sauté the breasts for about 15-20 minutes; Turning half way through the cook time.
Make sure the chicken breasts are cooked through, and internal meat temperature reaches 160 – 165 degrees F, and juices run clear when cut into. Remove the poultry string, or toothpicks prior to serving.
Serves 4.
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