| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chicken | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <Robert-Miles@usa.net> on Sep 21, 98
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