Title: Chicken Wellington
Categories: None
Yield: 4 Servings

1/2 c Water
1/2 ts Chicken bouillon granules
1/2 c Uncle Ben's Brand Instant
-Rice
1/2 c Chopped fresh spinach
1/4 c Finely chopped red bell
-pepper
4 Tyson IFF Boneless Skinless
-Chicken Breasts thawed
1 Container (8oz.)
-refrigerated crescent rolls

1. Heat ovan to 375 Degrees F. In a medium saucepan combine water and
boullion granules. Bring to a boil, add rice. Remove from heat, let stand 5
minutes. Stir in spinach and bell pepper, mix well.

2. Flatten each chicken breast to about 1/4 inch by pounding between two
pieces of waxed paper. Season with salt and pepper, if desired. Place 1/4
of the rice mixture on each chicken breast. Roll up, tucking in edges.

3. Divide crescent roll dough in 4 squares. Press each square to measure
6x6 inches. Place chicken in center, fold dough to enclose chicken, press
edges to seal. Place on greased baking pan, seam side down.

4. Bake 25 to 30 minutes, or until golden brown and chicken juices run
clear.

Posted to MC-Recipe Digest V1 #837 by "Maria M. Schaefer"
on Oct 11, 1997