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CHICKEN WELLINGTON

Category:    Chicken, Rice
Yield: 6 servings
 
      6 oz Long Grain Wild Rice                     Pepper
      2 tb Grated Orange Peel                1/4 lb Mushrooms, sliced
      3 tb Butter or Margarine                 2    Eggs, separated
      6    Chicken Breast Halves,             10 oz Frozen Paddy Shells, thawed
           -boneless and skinless                   -rolled out into 7" circles

-----------------------------------SAUCE-----------------------------------
      6 oz Whole Berry Cranberry Sauce         2 tb Lemon Juice
      2 tb Orange Liquor                     1/4 ts Dried Mustard
 
  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]
 

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