Chicken Breasts Wellington Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (6 ounces) long grain and wild rice
2 tbsp: Grated orange peel,
3 tbsp: Butter or margarine,
6: Skinless, boneless chicken breasts halves Freshly ground pepper
1/4 lbs: Mushrooms, sliced
2: Eggs, separated
1 package: , (10 ounces) frozen patty shells, thawed and rolled out to six 7-inch rounds
1 can: , (16 ounces) whole berry cranberry sauce
2 tbsp: Orange liqueur,
2 tbsp: Lemon juice,
1/4 tsp: Dry mustard,
Directions:
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" on Sep 21, 98
Source from luhu.jp
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"
Source from luhu.jp
Tags
Chicken