Recipe: Twin Cities Chicken

TWIN CITIES CHICKEN

CHICKEN:
4 boneless chicken breasts
1 cup cooked white and wild rice
1 cup shredded soft cheese, such as Havarti, Gouda or Monterey Jack
1/2 teaspoon dried dill
Salt and pepper to taste
1 tablespoon oil
flour for coating

SAUCE:
1 tablespoon chopped shallots
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 ounce white wine

Preheat oven to 375 degrees. Make horizontal slice in each chicken breast. Mix cooked rice, cheese and dill together. Lightly season the inside of each chicken breast with salt and pepper; fill with even amount of rice mixture.

Heat saute pan or skillet and oil over high heat. Dust each chicken breast with flour. Carefully place each chicken breast, topside first in hot oil; saute until golden, then carefully turn over.
Place chicken and pan in oven and bake for approximately 15 minutes or until internal temperature reaches 165 degrees.

FOR SAUCE: Saute shallots in butter over medium heat until tender. Add wine, salt and pepper and bring to simmer. Continue to simmer until wine is reduced by half.

Place chicken breast on plate and cover with sauce.

Makes 4 servings

Source: Todd Bricken
Brick Ridge Inn
Mt. Airy, Maryland