Cheddar Chutney Stuffed Chicken with Cran-Apple Wild Rice

• For the Wild Rice:
• 1/2 cup pecans
• 1/2 cup dried cranberries
• 4 tablespoons butter
• 2 small ribs celery, chopped
• 1 Honeycrisp apple, peeled and chopped
• 1 small onion, finely chopped
• 2 tablespoons thyme, finely chopped
• Salt and pepper 
• 1 cup wild rice
• 1 1/2 cups chicken stock
• 1 cup water
• 4 scallions, whites and greens, thinly sliced on an angle
• 1/2 cup flat-leaf parsley, chopped
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• For the Chicken:
• 4 pieces boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons fresh thyme, finely chopped
• 1/2 cup prepared or homemade chutney of choice
• 1 cup grated or sliced extra-sharp white cheddar
• 2 tablespoons EVOO – Extra Virgin Olive Oil
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• For the Gravy:
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups chicken stock
• Black pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons grainy mustard
• 3 tablespoons dark amber maple syrup