Chicken breasts wellington

Yield: 1 Servings

Measure Ingredient
1 pack (6 ounces) long grain and wild rice
2 tablespoons Grated orange peel
3 tablespoons Butter or margarine
6 Skinless, boneless chicken breasts halves Freshly ground pepper
¼ pounds Mushrooms, sliced
2 Eggs, separated
1 pack (10 ounces) frozen patty shells, thawed and rolled out to six 7-inch rounds
1 can (16 ounces) whole berry cranberry sauce
2 tablespoons Orange liqueur
2 tablespoons Lemon juice
¼ teaspoon Dry mustard

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 ⅓ 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" <Robert-Miles@...> on Sep 21, 98

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