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Title: Chicken Breasts Wellington Categories: Chicken Yield: 1 Servings 1 pk (6 ounces) long grain and -wild rice 2 tb Grated orange peel 3 tb Butter or margarine 6 Skinless, boneless chicken -breasts halves -Freshly ground pepper 1/4 lb Mushrooms, sliced 2 Eggs, separated 1 pk (10 ounces) frozen patty -shells, thawed and rolled -out to -six 7-inch rounds 1 cn (16 ounces) whole berry -cranberry sauce 2 tb Orange liqueur 2 tb Lemon juice 1/4 ts 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 1/3 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" |