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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."


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.

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Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.