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Name: Chicken Wellington
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 6 oz Long Grain Wild Rice; 2 Eggs separated; 10 oz Frozen Paddy Shells, thawed; 2 tb Lemon juice; Pepper; 2 tb Orange Peel Grated; 6 Chicken Breast Halves,; 1/4 lb Mushrooms, sliced; 2 tb Orange Liquor; 1/4 ts Dried Mustard; 3 tb Butter or margarine; 6 oz Whole Berry Cranberry Sauce

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INGREDIENTS

6 oz Long Grain Wild Rice
2 Eggs ; separated
10 oz Frozen Paddy Shells, thawed
2 tb Lemon juice
Pepper
2 tb Orange Peel ; Grated
6 Chicken Breast Halves,
SAUCE
1/4 lb Mushrooms, sliced
2 tb Orange Liquor
1/4 ts Dried Mustard
3 tb Butter or margarine
6 oz Whole Berry Cranberry Sauce

INSTRUCTIONS

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]

NOTES

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Chicken Wellington

6 oz Long Grain Wild Rice
2 Eggs separated
10 oz Frozen Paddy Shells, thawed
2 tb Lemon juice
 Pepper
2 tb Orange Peel Grated
6 Chicken Breast Halves,
 SAUCE
1/4 lb Mushrooms, sliced
2 tb Orange Liquor
1/4 ts Dried Mustard
3 tb Butter or margarine
6 oz Whole Berry Cranberry Sauce

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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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 6 Servings

Calories: 673
Calories from Fat: 325 (48%)

Amt Per Serving		% DV

	Total Fat 36.1g	48 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 14.3g
	Polyunsanturated Fat 7.3g
Cholesterol 476.2mg		147 %
Sodium 320.9mg		11 %
Potassium 670.1mg		18 %
Total Carbohydrate 35.4g		10 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 32.6g
Protein 51.6g		74 %
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: 673

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