Yield: 6 servings
|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|
|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]