Chicken Wellington
By: Anonymous
Published: Thursday, February 11, 2010 - 4:34pm

Ingredients




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

Preparation

1 Cook Rice per directions (firm side). Add peel and let cool. Preheat oven to 400F. 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 2 *** Sauce*** 3 Combine all sauce ingredients together and heat over low heat until warm. 4 Serve over the chicken.