Think chicken and rice with the sophistication of goat cheese and the nutty richness of wild rice paired with the full flavor of wild ptarmigan. Yummy!

• Preheat oven to 350°F. Grease a baking dish.

• Prepare rice according to package instructions. Pour cooked rice into baking dish.

• Melt butter in a saucepan. Add flour to form a roux and cook for about 3 or 4 minutes. Whisk in milk over medium-high heat. Add chicken broth and stir until slightly thickened, about 5 minutes. Pour sauce over rice and sprinkle with the toasted almonds.

• Cut a slit to form a pocket in each breast. Stuff with 1 ounce of goat cheese and secure with a toothpick if necessary. Lightly coat with olive oil and roll in bread crumbs. Make 4 slight indentations in the rice and set each of the breasts in an indentation.

• Bake for 45 to 60 minutes or until internal temperature of breast meat is 160°F to 165°F. Serve hot or warm.