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Name: Chicken Breasts Wellington
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tb Orange liqueur; 2 tb Lemon juice; 1 pk (6 ounces) long grain and; 2 tb Orange Peel Grated; 3 tb Butter or margarine; 6 Skinless, boneless chicken; 1/4 lb Mushrooms, sliced; 2 Eggs separated; 1 pk (10 ounces) frozen pastry; 1 cn (16 ounces) whole berry; 1/4 ts Dry mustard

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INGREDIENTS

2 tb Orange liqueur
2 tb Lemon juice
1 pk (6 ounces) long grain and
2 tb Orange Peel ; Grated
3 tb Butter or margarine
6 Skinless, boneless chicken
1/4 lb Mushrooms, sliced
2 Eggs ; separated
1 pk (10 ounces) frozen pastry
1 cn (16 ounces) whole berry
1/4 ts Dry mustard

Servings

INSTRUCTIONS

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

NOTES

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Chicken Breasts Wellington

2 tb Orange liqueur
2 tb Lemon juice
1 pk (6 ounces) long grain and
2 tb Orange Peel Grated
3 tb Butter or margarine
6 Skinless, boneless chicken
1/4 lb Mushrooms, sliced
2 Eggs separated
1 pk (10 ounces) frozen pastry
1 cn (16 ounces) whole berry
1/4 ts Dry mustard

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" <Robert-Miles@usa.net> on Sep 21, 98

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Nutrition

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Serving Size: 1 Serving (605g)
Recipe Makes: 1 Servings

Calories: 760
Calories from Fat: 230 (30%)

Amt Per Serving		% DV

	Total Fat 25.6g	34 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 5g
Cholesterol 638.6mg		196 %
Sodium 507.9mg		18 %
Potassium 1363.6mg		36 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.4g
Protein 120.1g		172 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 760

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