Glazed Chicken with Rosemary & Golden Raisins Tossed with Wild Rice
The raisins and marmalade adds a sweetness, that mates well with the rustic wild rice.
6-8 ounces of wild rice – unseasoned (Check label for allergens)
1 pound of chicken breasts, boneless & skinless
2 tablespoon of olive oil
3 garlic cloves, minced
1 ½ tablespoons of dried rosemary
¼ cup of golden raisins
½ cup of orange marmalade (Check label for allergens)
¼ cup of Dijon mustard (Check label for allergens)
Salt and pepper, to taste
Cook the wild rice by following package directions or by bringing 2 ½ to 3 cups of water to a boil in a medium saucepan. Stir in the rice. Reduce the heat to low and simmer, uncovered, for about 50 minutes or until the rice is plump and cooked. Set aside, and covered to keep warm.
While the rice is cooking, cut the chicken into bite size pieces and set aside. Next place the raisins in a bowl of warm water to plump. Heat the olive oil in a large skillet and add the garlic and cook until fragrant and very lightly browned. Next add the chicken and the rosemary into the sauce pan and cook for about 4 minutes, turning occasionally. Next drain the raisins from the water, and pat dry. Add the raisins to the skillet and continue to cook until the raisins become softened, tender and warm; and the chicken is cooked through and the juices run clear when cut into the thickest part.
Add the orange marmalade, mustard, and the salt and pepper to the chicken mixture; mix well. Continue to cook while stirring frequently for about 5 minutes. Add rice, and toss to coat.
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