Nantucket Chicken (Stuffed Breasts with Wild Rice and Cranberries)
(Shared recipe submitted by C. Michael Ranck.)
Make in any amount, following instructions
Michael writes: "This is a recipe created by Chef Joseph Taylor when he was the Executive Chef at the Green Turtle Bay Resort in Western Kentucky."
- Whole boneless chicken breast
- Wild Rice Mix, such as Uncle Ben's
- Cranberry sauce, canned or homemade, to taste
- Orange marmalade for glazing
- Chicken-based gravy or sauce
Prepare approximately 1/4 box of rice per whole chicken breast according to package directions; cool. Add cranberry sauce to taste. Stuff the breasts with the rice-cranberry mixture and bake in preheated 350° F oven until juices run clear, about 45 minutes. Brush with marmalade and continue to bake until breasts are glazed. Serve with hot gravy or sauce.
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About Michael: Michael was very special to this site for two reasons. He was my brother and a trained chef. I am so grateful that he was able to share a few recipes before he passed.