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Name: Chicken Wellington
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Chicken bouillon granules; 1/2 c Chopped fresh spinach; 1/2 c Water; 4 Tyson IFF Boneless Skinless; 1/4 c Finely chopped red bell; 1 Container (8oz.)

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INGREDIENTS

1/2 ts Chicken bouillon granules
1/2 c Chopped fresh spinach
1/2 c Water
4 Tyson IFF Boneless Skinless
1/4 c Finely chopped red bell
1 Container (8oz.)

Servings

INSTRUCTIONS

1. Heat ovan to 375 Degrees F. In a medium saucepan combine water and boullion granules. Bring to a boil, add rice. Remove from heat, let stand 5 minutes. Stir in spinach and bell pepper, mix well. 2. Flatten each chicken breast to about 1/4 inch by pounding between two pieces of waxed paper. Season with salt and pepper, if desired. Place 1/4 of the rice mixture on each chicken breast. Roll up, tucking in edges. 3. Divide crescent roll dough in 4 squares. Press each square to measure 6x6 inches. Place chicken in center, fold dough to enclose chicken, press edges to seal. Place on greased baking pan, seam side down. 4. Bake 25 to 30 minutes, or until golden brown and chicken juices run clear. Posted to MC-Recipe Digest V1 #837 by "Maria M. Schaefer" on Oct 11, 1997

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 4 Servings

Calories: 2
Calories from Fat: 1 (50%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6.9mg		0 %
Potassium 22.1mg		1 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 0.2g		0 %
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: 2

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