4 whole chicken breasts or Cornish hens
1 pkg. long grain and wild rice
2 1/2 c. chicken broth
2 tbsp. butter
1/2 c. diced celery
1/2 c. chopped green onion
1 (8 oz.) can crushed pineapple, drained (reserve juice)
1 tsp. salt
2 tbsp. brown sugar
1 tsp. cornstarch
1/4 to 1/2 tsp. ginger

Prepare wild rice according to package directions, substituting chicken broth for water. In fry pan, melt butter. Add celery and onion. Saute until tender. Stir sauteed vegetables and drained pineapple into rice.

Using 1/3 cup measure, make 8 stuffing mounds in shallow baking pan. Top with half of breast or hen, tucking sides under stuffing. Sprinkle chicken with salt. Cover with foil. Bake at 350 degrees for 40 minutes.

In small saucepan, mix brown sugar, cornstarch and ginger. Stir in 1/4 cup reserved pineapple juice. Cook over medium heat. Remove cover from chicken. Brush stuffed breasts with pineapple glaze. Bake uncovered 15 minutes. Serves 8.