Ingredients
- 3 chicken breasts
- 1 boullion cube in
- 600 ml chicken broth
- 240 ml yogurt
- 120 ml honey
- 120 gr wild rice
- 120 ml water (hot)
- 80 ml dijon mustard
- 28 gr brown sugar
- 16 ml soy sauce
Heat oven to 190ºC with rack in center position.
Spray a 2 litre casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening.
Pour rice over botton of prepared dish, then pour in broth. Rinse chicken and pat it dry with paper towels.
Lay the chicken breats over the rice.
Combine remaining ingredients, mix well, and spread over the chicken.
Cover loosely with foil and bake 40-50 minutes.
Remove the foil and continue baking 10 minutes, or until chicken is done.
Makes 6 servings.
NOTE: Test chicken for doneness by pricking with fork; juices should run clear. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat.
If liquid is not absorbed, let sit 5-10 before serving. The wild rice may could be soaked in water in advance depending on your tastes.
