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Chicken Casseroles

Kat's Stuffed Chicken Breast Casserole

1 1/2 cups wild rice, rinsed
4 1/2 cups water
6 skinless, boneless breast halves, rinsed and patted dry
6 oz fontina cheese, cut into 6 equal strips
2 Tbspns butter
1/2 pound fresh shitake mushrooms, cleaned, stemmed, and caps thickly sliced
2 medium leeks, white parts only, well rinsed and chopped
12 oil-packed sun-dried tomatoes, drained and finely chopped
3 garlic cloves, minced
3 Tblspns minced fresh basil leaves or 1 Tblspn dried, crumbled
1 1/2 Tblspns minced fresh thyme leaves or 1 1/2 tspns dried, crumbled
6 slices bacon
1/4 cup white wine
Chopped fresh parsley for garnish


In a medium saucepan, bring wild rice and water to a boil. Reduce heat, cover and simmer until rice is almost tender, about 45 minutes. Drain well.
Meanwhile, place chicken breasts one at a time between 2 sheets of plastic wrap and, using the flat surface of a meat mallet or a rolling pin, pound to about 1/8 inch thickness. Lay a piece of fontina in middle of each chicken breast. Set aside.
Lightly butter a shallow 3-quart casserole . In a large skillet, melt butter over medium heat. Add mushrooms and leeks and sauté until vegetables are soft, about 5 minutes. Set aside.
In a small bowl, mash together sun-dried, garlic, basil and thyme. Set aside.
Place 1 Tblspn (2 tspns if using dried herbs) of the sun-dried tomato mixture on each breast. Starting with the narrow end, roll up chicken to enclose filling. Repeat until all chicken breasts are stuffed.
Preheat oven to 425 degrees. In a large skillet, cook bacon for 3 minutes, until the fat is rendered. Remove to paper towels to drain briefly. Spiral-wrap each chicken bundle with one slice of partially cooked bacon. Place chicken bundles on top of rice.
Pour wine over casserole. Bake uncovered, until chicken is no longer pink when tested with a knife (don't cut through to the filling), 20 to 25 minutes. If desired, garnish with chopped parsley just before serving.