Name: Chicken Wellington
Ingredients: 6 oz Long Grain Wild Rice; 2 tb Grated Orange Peel; 3 tb Butter or Margarine; 6 Chicken Breast Halves, boneless and skinless; Pepper; 1/4 lb Mushrooms, sliced; 2 Eggs, separated; 10 oz Frozen Paddy Shells, thawed rolled out into 7" circles; 6 oz Whole Berry Cranberry Sauce; 2 tb Orange Liquor; 2 tb Lemon Juice; 1/4 ts Dried Mustard

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Poultry, Main dish	6	Servings

INGREDIENTS

6	oz	Long Grain Wild Rice
2	tb	Grated Orange Peel
3	tb	Butter or Margarine
6		Chicken Breast Halves, boneless and skinless
		Pepper
1/4	lb	Mushrooms, sliced
2		Eggs, separated
10	oz	Frozen Paddy Shells, thawed rolled out into 7" circles
6	oz	Whole Berry Cranberry Sauce
2	tb	Orange Liquor
2	tb	Lemon Juice
1/4	ts	Dried Mustard

INSTRUCTIONS

SAUCE
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 1/3 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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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