The Diamond Star Stuffed Chicken Breasts

The resident chef at The Diamond Star has a mage friend cast enlarge spells on his chickens!

Chicken:
Four skinless bone-in chicken breast halves
Stuffing:
1/2 cup each uncooked wild rice and long-grain white rice
1 tbsp. olive oil
1 1/2 cups sliced mushrooms (optional)
1/2 cup each chopped carrot, celery, shallots (optional)
1/2 cup chopped onion
1/2 cup chicken broth
1/4 cup toasted slivered almonds (optional)
1/4 to 1/2 cup diced dried apricots soaked in wine or juice (optional)
1/4 cup minced parsley
1/2 tsp. dried thyme leaves
1/4 tsp. each salt and pepper
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  1. Cook wild and white rice separately according to package directions. Place in a large bowl.
  2. In a 12-inch non-stick skillet heat oil over moderate heat.
  3. Stir in mushrooms, carrots, celery and shallots; sauté for 5 min. or until tender.
  4. Add the rice mixture with remaining ingredients and toss well.
  5. Stuff four skinless bone-in chicken breast halves, inserting it between the flesh and bone. (Optional step: Lift up skin of chicken and rub with a mixture of butter/margarine, and herbs of your choice, such as thyme and oregano.)
  6. Line a buttered 13x9x2 baking dish with any remaining stuffing and arrange the stuffed breasts on top, meat side up.
  7. Cover with foil and bake at 350° for 25 min.
  8. Chicken should be light brown on top and no longer pink in the center.