Chicken wellington

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


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]

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