Time: 1 hour Serves: 4

Ingredients:

• 2 TBSP Porcini Mushroom & Sage Olive Oil

• 2 TBSP Bourbon Maple Balsamic Vinegar

• 2 lbs Boneless, Skinless Chicken Breasts

• 1/2 Onion, Chopped

• 2 Medium Sweet Potatoes, peeled & cubed

• 1 lb Brussel Sprouts, quartered

• 1 tsp Dried Thyme

• 1/2 tsp Paprika

• 1/2 Cup Chicken Broth

• 6 Cups Cooked Wild Rice

• 1/2 Cup Dried Cranberries

• 1/2 Cup Sliced Almonds, Optional

• Salt & Pepper to taste

Directions: 

1. Preheat oven to 350°. Grease 9" x 13" baking dish.

2. In a large deep skillet heat 1 TBSP of olive oil over medium-high heat. Season chicken with salt & pepper and add chicken to skillet. Cook until golden and cooked through. 

3. Heat remaining TBSP of olive oil over medium heat & add onion, sweet potatoes & brussel sprouts and season with thyme, paprika, salt & pepper.  Cook until softened. Add chicken broth and bring to a simmer and cook covered for 5 minutes.

4. Stir in cooked rice, chicken and cranberries. Transfer mixture to baking dish, top with almonds if desired & bake for 20 minutes.  Let stand for 5 minutes before serving.

Additional Flavor Recommendations: 

Tuscan Herb Olive Oil,

Herbes De Provence Olive Oil, Italian Fig Balsamic