| 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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