Yield: 6 servings
Measure | Ingredient |
---|---|
6 ounces | Long Grain Wild Rice |
2 tablespoons | Grated Orange Peel |
3 tablespoons | Butter or Margarine |
6 \N | Chicken Breast Halves, boneless and skinless |
6 ounces | Whole Berry Cranberry Sauce |
2 tablespoons | Orange Liquor |
\N \N | Pepper |
¼ pounds | Mushrooms, sliced |
2 \N | Eggs, separated |
10 ounces | Frozen Paddy Shells, thawed rolled out into 7\" circles |
2 tablespoons | Lemon Juice |
¼ teaspoon | Dried Mustard |
SAUCE
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 ⅓ 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]