4 chicken breasts
1/2 c. wild rice
4 tbsp. brown sugar
4 tsp. butter
2 c. strained tomatoes
1/2 c. chopped onions
2 oz. sauterne wine
1/2 c. chopped mushrooms
1 tbsp. grated orange rind
1 c. white grapes
Salt, pepper, garlic, celery salt
1 bouillon cube, dissolved

Stuff breasts with cooked rice; fasten with toothpicks. Dot with butter, place in hot oven at 400 degrees. Bake until brown. Remove and sprinkle with sugar. Put back in oven for 3 minutes. Remove, set aside.

SAUCE:

Saute onion until brown. Add tomatoes, wine, mushrooms, spices, bouillon, orange rind; simmer 15 minutes. Add grapes and simmer 5 minutes more. Pour over chicken and simmer 10 minutes.