Wild Rice Stuffed Chicken Breasts
4 boneless, skinless chicken breasts
3 tbsp butter or margarine, divided
3 tbsp chopped onion or shallot
2 tbsp slice celery
1 cup cooked wild rice
1/4 cup chopped dried apricots
3 tbsp chopped pecans
1/2 tsp dried thyme leaves
1/4 tsp pepper
2 tsp dry breadcrumbs
Paprika (optional)
Preheat oven to 375 degrees. Place chicken on a clean work surface. Cut pocket in side of thick portion of meat, not cutting all the way through.
In a small skillet, melt 1 tbsp butter. Add onion and celery. Cook and stir until onion is tender. stir in wild rice, dried apricots, pecans, thyme and pepper. Cook and stir until hot. Stuff each chicken breast with filling; fold chicken to enclose filling. Pace chicken breasts in a shallow baking pan. Melt remaining butter; brush tops of chicken breasts. Sprinkle evenly with breadcrumbs to coat. Sprinkle lightly with paprika if desired.
Bake 15-18 minutes or until thermometer in stuffing registers at least 165 degrees.