1/2 cup brown or wild rice, quick cooking
3 cups water, divided
1 tart cooking apple, diced
1/2 cup finely chopped celery
2 boneless skinless chicken breasts, halved and pounded to 1/4 inch thick
Paprika
Directions
Preheat oven to 350 F.
In a medium saucepan, bring rice, water, apple and celery to a boil. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes; let cool slightly.
Evenly spread each chicken breast with 1/4 cup rice mixture; bring up sides to form bundles and secure with wooden toothpicks.
In 11×7-inch baking dish, combine remaining rice mixture with remaining 1/2 cup water. Arrange chicken bundles over rice. Sprinkle with paprika. Bake 25 minutes or until chicken is tender and done. Remove toothpicks before serving.
Serves 4
