Chicken Breasts Wellington

Categories: Chicken

Serves: 1 Servings

Ingredients:

1 pk (6 ounces) long grain and
-wild rice
2 tb Grated orange peel
3 tb Butter or margarine
6 Skinless, boneless chicken
-breasts halves
-Freshly ground pepper
1/4 lb Mushrooms, sliced
2 Eggs, separated
1 pk (10 ounces) frozen patty
-shells, thawed and rolled
-out to
-six 7-inch rounds
1 cn (16 ounces) whole berry
-cranberry sauce
2 tb Orange liqueur
2 tb Lemon juice
1/4 ts Dry mustard

Instructions:
Prep 40 minutes Cook 50 minutes Serves 6 1. Cook rice according to
instructions on package for firmer rice. Add orange peel and let cool.

2. Preheat oven to 400 degrees. In a large frying pan, melt butter over
medium heat. Add chicken breasts and cook until browned, about 4 minutes a
side. Remove with tongs and season with pepper. Add mushrooms to
remaining butter and cook until tender, about 3 minutes.

3. Beat egg whites until soft peaks form. Add cooked rice and mushrooms;
mix well.

4. On each pastry circle, place 1/3 cup rice mixture and top with chicken.
Moisten edge with water, press to seal edges together. Place seam side down
on a large ungreased baking sheet.

5. In a small bowl, beat egg yolks lightly with 1 tablespoon water; brush
over dough. Bake uncovered for 35 minutes.

6. For sauce, combine cranberry sauce, orange liqueur, lemon juice, and
mustard in a small saucepan. Heat over low heat until warmed. Serve over
chicken.

From: Pat Knox

Posted to MM-Recipes Digest by "Rfm" on Sep 21, 98

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