Chicken wellington

Yield: 6 Servings

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 MMMMM---------------------------SAUCE--------------------------------
6 oz Whole Berry Cranberry Sauce
2 tb Orange Liquor
2 tb Lemon Juice
1/4 ts Dried Mustard

Instructions:

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]