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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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 673
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