From the menu of: Campagnolo

A. It took a little searching but the owners of the recipes of the beloved and departed Pleasant Peasant were able to track down this recipe. The Pleasant Peasant may be no more, but there is the Peasant Bistro near Centennial Olympic Park and the recently opened Campagnolo in Midtown near the corner of 10th Street and Piedmont Avenue. The name is in keeping with the Peasant tradition as one translation for the Italian "campagnolo" is "peasant."

This recipe is a great one for a dinner party as everything can be prepared ahead. Make the stuffing and the sauce, pound the chicken breasts and put everything in the refrigerator. Stuff the breasts and bake them just before serving. For our photo, the chicken is garnished with mixed greens.

Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.

Peasant Restaurants’ Harvest Chicken

Hands on: 30 minutes

Total time: 1 hour

Serves: 8

1 (4-ounce) package wild rice, rinsed with cold water and drained

1 teaspoon salt

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, divided

1 1/2 pounds diced onion (about 3 large onions)

1/2 pound diced carrots (about 2 large carrots)

1/2 pound diced celery (about 5 ribs)

1 tablespoon minced garlic

1/2 teaspoon dried thyme

1/2 teaspoon white pepper

1/4 teaspoon black pepper

3/4 cup fresh bread crumbs

1/2 cup toasted almonds, roughly chopped

1/2 cup currant jelly, divided

1 1/2 teaspoons apple cider vinegar

1 teaspoon dried parsley flakes

1/4 teaspoon garlic salt

8 (6-ounce) boneless, skinless chicken breasts, pounded 1/4-inch thick

To make stuffing: In a medium saucepan, combine rice, salt and 2 1/2 cups water. Cover pan and bring to a simmer. Cook until rice is tender and fluffy, about 20 minutes. Drain any remaining water and put rice in large bowl.

While rice is cooking, in a large saucepan, melt 4 tablespoons butter and add onions, carrots, celery, garlic, thyme, white pepper and black pepper and sauté until vegetables are tender, about 10 minutes.

Combine cooked vegetables with rice. Add bread crumbs, almonds and 1 tablespoon currant jelly. Allow to cool. Season to taste. Can be made up to 2 days in advance.

To make sauce: In a small saucepan, combine 4 tablespoons butter, remaining jelly, vinegar, parsley flakes and garlic salt. Bring to a simmer. Keep warm, or make in advance and warm just before serving.

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

To stuff chicken: Place 1 cup cooled stuffing mixture on each chicken breast. Fold chicken around stuffing to make a dome shape and place seam side down on prepared baking sheet. Melt remaining tablespoon butter and brush over chicken. Bake 40 minutes or until chicken is cooked through and center is hot. While baking, brush occasionally with juices in the pan. Serve immediately with sauce.

Per serving: 513 calories (percent of calories from fat, 35), 40 grams protein, 44 grams carbohydrates, 5 grams fiber, 20 grams fat (9 grams saturated), 117 milligrams cholesterol, 1,090 milligrams sodium.