Chicken and Wild Rice Roll



  • 8 boneless, skinless chicken thighs
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions
  • 2 tablespoons butter or margarine
  • 1 cup cooked wild rice
  • 1/2 cup shredded carrots
  • 1/4 cup chopped pecans
  • 1/2 cup soft bread crumbs
  • 1 (15 ounce) can Green Giant Asparagus Spears, drained ( I use fresh)

Apricot Glaze

  • 1 (12 ounce) jar apricot preserves
  • 2 tablespoons lemon juice
  • 1 tablespoon butter or margarine


  1. In medium saucepan, combine glaze ingredients. Bring to a boil, reduce heat and simmer 10 minutes; set aside.
  2. Heat oven to 350 degrees F.
  3. Pound chicken to 1/8-inch thickness. Sprinkle with salt and pepper and set aside.
  4. In small skillet, sauté onion in butter.
  5. In medium bowl, combine onions, wild rice, carrots, pecans and bread crumbs to make stuffing mixture.
  6. Place approximately 1 tablespoon stuffing and 2 asparagus spears in center of each thigh. Roll each thigh jellyroll fashion, securing ends with wooden picks.
  7. Arrange, seam side down, in lightly greased 9 x 13-inch glass baking dish.
  8. Spoon glaze over rolls.
  9. Bake, uncovered, 30-35 minutes until chicken is tender and juices run clear, basting with glaze once or twice.
  10. Place remaining stuffing mixture in small casserole; cover and bake for 20 minutes.
  11. Place on serving dish; arrange chicken rolls on stuffing and spoon glaze over top.

Yield: 8 servings

Posted by luvtocook at Recipe Goldmine May 22, 2001.