• 600 g chicken breast fillet

• For the marination:

• 2 cloves garlic, crushed
• Pinch of ground dried thyme
• Pinch of rosemary, ground
• Pinch of white ground pepper
• 1 teaspoon dijon mustard
• 40 ml lemon juice, or juice of 1 lemon
• Pinch of ground black pepper

• For the wild rice:

• 1¾ cups wild rice or 300 g
• ½ cup flaked almond
• 1 white onion, chopped
• 1 liter water
• 1 cube MAGGI® Chicken Less Salt Bouillon
• 1 tablespoon butter

• For the ragout:

• 500 ml water
• 1 cube MAGGI® Chicken Less Salt Bouillon
• 40 ml lemon juice, or juice of 1 lemon
• 400 g white mushrooms, halved
• 1 white onion, finely chopped
• 1 tablespoon butter
• 50 ml lime juice, or juice of 2 limes
• 150 g reduced fat cooking cream

Preparation

Marinate the chicken breasts with all the marination ingredients.

Wash the rice; sauté the almond flakes in a pan until golden in color, then add the white onion and sweeten on low heat for 5 minutes. Add the rice with the 1 liter of water, MAGGI® Chicken Less Salt Bouillon cube, and the butter. Cover with aluminum foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.

While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 minutes, and let them finish together.

For the ragout, boil the water with the MAGGI® Chicken Less Salt Bouillon cube and lemon juice, and then dip the mushrooms in that water for 5 minutes. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 minutes. Serve in hot serving platters with the chicken on top and rice aside.