Set some of the Wild Rice Stuffing aside for any vegetarians in the group. It makes a great side dish later in the week, too, and keeps well. It's not all that tricky to lift the skin off the breast, stuffing the rice underneath. And the sauce is super-easy. The trickiest part may be in locating chicken breast that still has the skin on it (and some of the bone).

The following recipe makes extra of the rice, which is nice. Basically, use any amount of chicken breasts, according to how many you'll be feeding. This recipe will serve 7-8, plus extra Wild Rice.

Ingredients:

• 3 1/2 c. water, plus 3 more c. water
• 1 c. wild rice
• 3-4 bay leaf
• 1 carrot, peeled, left whole to cook until tender
• 2 c. white rice (if brown rice, cook 40 min.)
• 1 small onion, diced
• 2 stalks celery, chopped
• hearty splash of olive oil
• 2 1/2 tsp. Vege-sal (found at Health Food Stores)
• 1 1/2 c. walnuts (toast if desired)
• 1/3 c. frozen orange concentrate
• 1/2 tsp. thyme
• 7 or 8 chicken breasts with skin on
• 8 oz. can of pitted black cherries
• Some chicken stock or more black cherry juice to make 1 1/2 c. liquid
• 3 TBS. brown sugar
• 1 TBS. cornstarch
  

Prepare Wild Rice Stuffing ahead of time, even a day earlier.

In pot with a lid, bring to boil: > 3 1/2 c. water

Add the following the pot, to precook the wild rice: > 1 c. wild rice > 3-4 bay leaf > 1 carrot, peeled, left whole to cook until tender

Let simmer 1-2 hrs. After pre-cooking, remove carrot, let cool, then dice. Set aside.

Add to wild rice in pot, bringing to boil: > 3 c. water

Add rice and, then simmer with a lid on for 15 min. more: > 2 c. white rice (if brown rice, cook 40 min.)

Grill in pan until tender: > 1 small onion, diced > 2 stalks celery, chopped > the pre-cooked, diced carrot > hearty splash of olive oil

To the pot of cooked rice, add: > The grilled celery, onion, carrot > 2 1/2 tsp. Vege-sal (found at Health Food Stores) > 1 1/2 c. walnuts (toast if desired) > 1/3 c. frozen orange concentrate > 1/2 tsp. thyme

In 13 x 9 " dish, use: > 7 or 8 chicken breasts with skin on

Lift skin from the chicken and stuff with: > The cooked Wild Rice mixture

Bake at 375 degrees for 50 minutes or so, until chicken is golden and cooked through. Meanwhile, make Black Cherry Sauce.

Black Cherry Sauce

Drain one 8 oz. can of pitted black cherries, set cherries aside, use juice in sauce. Mix together in sauce pan: > Juice of 8 oz. can black cherries, plus enough stock or more black cherry juice to make 1 1/2 c. liquid > 3 TBS. brown sugar > 1 TBS. cornstarch

Turn pan on high, stirring until it comes to a boil. Lower heat, let sauce cook 1 min. more, then add reserved cherries. Serve over the chicken.   

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