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