• Ahead of time, combine chicken broth, wild rice, and chopped Kielbasa in a rice cooker. Cook until rice is done.
• Remove rice from heat, fluff with a fork and season with salt and pepper, to taste. Set aside, or chill for later use.
• Preheat oven to 375 F, line a baking sheet with parchment paper.
• Trim chicken breast, if necessary. Pat dry with paper towels, and season on both sides with salt and pepper.
• Use a sharp knife to cut a pocket into the thickest part of the chicken, about ¾ of the way through to the other side.
• Stuff both chicken breasts with wild rice mixture. If necessary/desired, use tooth picks to secure the opening of the pocket closed.
• Bake chicken for 35-40 minutes, or until they reach an internal temperature of 165 F. (Time will depend on the size of chicken breasts used)
• As the chicken is cooking, make the sauce:

Chive Cream Sauce

• In a small saucepan, melt the butter.
• Whisk in chicken broth concentrate and Dijon mustard until smooth. Add heavy cream, stirring well to combine.
• Bring mixture to a simmer, allow to gently simmer for 10 minutes or so, until slightly thickened.
• Add sour cream, whisk well until smooth. Add chives, stir well to combine, then season with salt and pepper, to taste.
• Allow to heat through, keep warm until serving.