How to make it

  • In a medium saucepan, bring wild rice and water to a boil. Reduce heat, cover and simmer until rice is almost tender, about 45 minutes. Drain well.
  • Meanwhile, place chicken breasts one at a time between 2 sheets of plastic wrap and, using the flat surface of a meat mallet or a rolling pin, pound to about 1/8 inch thickness. Lay a piece of fontina in middle of each chicken breast. Set aside.
  • Lightly butter a shallow 3-quart casserole . In a large skillet, melt butter over medium heat. Add mushrooms and leeks and sauté until vegetables are soft, about 5 minutes. Set aside.
  • In a small bowl, mash together sun-dried, garlic, basil and thyme. Set aside.
  • Place 1 Tblspn (2 tspns if using dried herbs) of the sun-dried tomato mixture on each breast. Starting with the narrow end, roll up chicken to enclose filling. Repeat until all chicken breasts are stuffed.
  • Preheat oven to 425 degrees. In a large skillet, cook bacon for 3 minutes, until the fat is rendered. Remove to paper towels to drain briefly. Spiral-wrap each chicken bundle with one slice of partially cooked bacon. Place chicken bundles on top of rice.
  • Pour wine over casserole. Bake uncovered, until chicken is no longer pink when tested with a knife (don't cut through to the filling), 20 to 25 minutes. If desired, garnish with chopped parsley just before serving.

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    notyourmomma ate it and said...
    You can't go wrong with leeks and a matter a fact, I have bunch of fresh sprigs that are begging to be used. I might try Havarti, too. I love the flavor combo....thanks for the post.
    Was this review helpful? Yes Flag
    " It was excellent "
    peepers ate it and said...
    Excellent recipe. Thanks.
    Was this review helpful? Yes Flag
  • darbar 14 years ago
    Debra, I think you could substitute Gruyere, Edam, Gouda, Provolone or any other mild cheese.
    Was this review helpful? Yes Flag
  • shecooks4u 14 years ago
    I think fontina cheese is such a great melting cheese! This is a very unique recipe, but maybe havarti might taste good too?
    Was this review helpful? Yes Flag
  • debra47 14 years ago
    Quick question for you. I don't particularly like fontina cheese. Which cheese would be good for a substitution?
    Was this review helpful? Yes Flag
  • sweetwords 14 years ago
    This looks like Wow! Super double Wow!
    Was this review helpful? Yes Flag
  • krumkake 14 years ago
    That sounds soooo good - thanks darbar!
    Was this review helpful? Yes Flag
  • zena824 14 years ago
    Sounds very tasty!!!!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes