Elegant, yet surprisingly easy, these chicken breasts are stuffed with a wild rice and cheese filling.

Elegant, yet surprisingly easy, these chicken breasts are stuffed with a wild rice and cheese filling, then baked, sliced, then drizzled with a flavorful red pepper sauce. A delicious meal and a beautiful presentation.

Your Menu: Serves 6

Minnesota Chicken

• Wild Rice Stuffing and Red Pepper Sauce
• Steamed Asparagus

Lemon-Cream Dessert Cake

• Fresh raspberries
• Chardonnay or sparkling water

Test Kitchen Tips:

Wild rice will need to be rinsed before use. Place it in a fine-mesh strainer and rinse under cold running water, using your fingers to lift the rice that's underneath so that all the rice is rinsed.

To steam asparagus, place asparagus in a steamer basket set in a large saucepan with boiling water that comes just below the bottom of the basket. Cover and steam for 4 to 6 minutes or until crisp-tender. Season with salt and pepper.

The cake will need to be stored, covered, in the refrigerator. Keep leftovers up to 3 days.

Shopping List for Chicken

• 1 package wild rice
• 1 15-ounce container ricotta cheese
• 1 wedge Parmesan cheese
• 1 bottle minced roasted garlic
• 1 package fresh rosemary or 1 container dried rosemary
• 1 bunch fresh parsley
• 6 medium skinless, boneless chicken breast halves
• 1 pound butter
• 1 can chicken broth
• 1 bottle Chardonnay or favorite dry white wine
• 1 bunch green onions
• 1 package shallots
• 1 8-ounce carton whipping cream
• 1 12-ounce jar roasted red sweet peppers
• 1 package fresh chives

Pantry Items:

• salt
• ground black pepper

Shopping List for Cake

• 1 package (2-layer-size) regular lemon cake mix
• 1 dozen eggs
• 2 lemons
• 1 bag powdered sugar
• 1 8-ounce package cream cheese
• 1 8-ounce container frozen whipped dessert topping
• 1 4-serving-size package instant lemon pudding mix
• 1 quart milk
• 1 container fresh raspberries

Pantry Items:

• cooking oil
• shortening for greasing cake pan

Equipment Needed:

For Chicken

• measuring cups and spoons
• cutting board and knife
• small saucepan with lid for cooking rice
• fine cheese shredder
• kitchen scissors for snipping herb
• medium bowl
• wooden spoon
• plastic wrap
• meat mallet
• wooden toothpicks
• large skillet
• tongs
• 2-quart rectangular baking dish
• colander

For Cake

• measuring cups and spoons
• microplane or fine shredder
• juicer
• 10-inch fluted tube pan
• large bowls
• electric mixer
• rubber spatula
• small bowls
• long serrated knife

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