Corn Husked Chicken stuffed with Wild Rice

October 29th, 2007 · No Comments

1 lb of Chicken Breast w/ bones - skin removed - 040
2 Husks Corn on the Cob - .300
2 Cups Wehani Whole Grain Rice - 100
1 Tomato - .300
1/4 Cup Grapeseed Oil - 001.5
10 Snow Peas - .300

Directions:

Preheat oven to 415 Degrees.
Bring Wehani wild rice to a boil & cook for 10 minutes
Spread aluminum foil over pan
Shuck 1 Corn Husk and lay husk flat on aluminum foil
Cut corn off the cob & mix in with wild rice
Dice tomato
Douse husk with grapeseed oil & disperse tomato over husk.
Clean Chicken and place on top of husk

After rice is finished cooking, stuff chicken with rice, corn, and snow peas. Sprinkle the stuffing around the outside & on top of chicken as well.
Finish off the top of the chicken with the second corn husk - dousing it in grapeseed oil & tomatoes as well.

Wrap foil up around the sides of the chicken and over the top making sure corn husks completely cover the chicken and are soaked well in grapeseed oil.

Place pan in oven for 30 minutes.

Check on chicken & cook for up to an additional 15 minutes depending on desired texture.
Makes 2 servings