Cocktail Party - Art Exhibition
50 Mile Meal
Coly Colour Run
Paddock to Plate Precinct
Food N Fibre Regatta
The Watering Hole
Guest Foodie 2020
Sunrice Coly Cookoff
Coly Cookoff Recipes
Fragrant Coconut Rice with Satay Chicken
Poached Chicken with Mushroom Rissotto
Deep Fried Rice Balls with Caramel Sauce
Chicken Breast stuffed with Wild Rice and Cranberry Stuffing
Big Dave's Paella
Savoury Beef Rolls
Black Rice Coconut Pudding with Caramelised Bananas
Fruity Rice Salad
Sweet Potato and Pumpkin Mash
Chicken Breast Stuffed with Wild Rice and Cranberry StuffingRecipe submited by SunRice Coly cookoff contestants Lauren and Kellie Pound
3 Chicken Thighs
Wild Rice and Cranberry Stuffing (see below)
Egg wash (3 eggs in bowl, beaten with fork)
Flour, with salt and pepper added to taste
2 Tablespoons Olive Oil
Heat oven to 350 deg F
With a sharp knife, cut a pocket down the side of the chicken breast about 3/4 of the way through. Stuff with Wild Rice and Cranberry Stuffing.
Heat large skillet over med-high heat for one minute, add 2 tablespoons of olive oil.
Dip stuffed chicken breast in egg wash, dredge through flour.
Place stuffed chicken breast in hot skillet.
Brown stuffed chicken breast for one minute on each side, remove from skillet and place in shallow baking dish,
Bake in 350 deg F oven for 30 minutes.
Remove from oven and slice each breast crosswise about 1/2 inches thick.
Place on serving platter over greens.
Wild Rice and Cranberry Stuffing
3 cups cooked wild rice
1 cup bread crumbs
1 cup sweetened dried cranberries
1/2 cup chopped walnuts
1/2 cup fresh chopped apples (peeled and cored)
1/2 cup melted butter
1/4 cup orange juice
1/4 cup cranberry juice cocktail
Combine all ingredients in mixing bowl and mix well.
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