Chicken Wellington Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Long Grain Wild Rice,
2 tbsp: Grated Orange Peel,
3 tbsp: Butter or Margarine,
6: Chicken Breast Halves, boneless and skinless
Pepper,
1/4 lbs: Mushrooms, sliced
2: Eggs, separated
10 ounce: Frozen Paddy Shells, thawed rolled out into 7" circles
SAUCE
6 ounce: Whole Berry Cranberry Sauce,
2 tbsp: Orange Liquor,
2 tbsp: Lemon Juice,
1/4 tsp: Dried Mustard,
Directions:
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]
Source from luhu.jp
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]
Source from luhu.jp