Cooking Recipe Chicken Wellington

Recipe Ingredients

6 oz Long Grain Wild Rice

2 tb Grated Orange Peel

3 tb Butter or Margarine

6 Chicken Breast Halves,

-boneless and skinless

Pepper

1/4 lb Mushrooms, sliced

2 Eggs, separated

10 oz Frozen Paddy Shells, thawed

-rolled out into 7" circles

SAUCE

6 oz Whole Berry Cranberry Sauce

2 tb Orange Liquor

2 tb Lemon Juice

1/4 ts Dried Mustard

Directions

Cook Rice per directions (firm side). Add peel and let cool. Preheat
oven to 400oF. In a large skillet melt the butter over medium heat,
add breasts and brown 4 minutes per side. Remove and season with
pepper. Add mushrooms to remaining butter and cook until tender
(about 3 minutes). Beat whites to soft peaks, add cooked rice and
mushrooms, mixing well. Place 1/3 cup of rice mixture on each circle,
top with chicken, moisten edges and press to seal. Place seam side
down on a large greased baking sheet. In a small bowl, beat the yolks
slightly with 1 tablespoon of water. Brush on dough, bake uncovered
35 minutes.

*** Sauce ***

Combine all sauce ingredients together and heat over low heat until
warm. Serve over the chicken.

Source: "The Yankee Kitchen" 03-23-93 (#4) [Mary B]

Categories matching this recipe

Poultry ,Main dish