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  Chicken Wellington
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 289
Ingredients:
6 oz Long Grain Wild Rice
2 tbsp Grated Orange Peel
3 tbsp Butter or Margarine
6 Chicken Breast Halves, boneless and skinless
Pepper
1/4 lb Mushrooms, sliced
2 Eggs, separated
10 oz Frozen Paddy Shells, thawed rolled out into 7" circles

MMMMMSAUCE

6 oz Whole Berry Cranberry Sauce
2 tbsp Orange Liquor
2 tbsp Lemon Juice
1/4 tsp Dried Mustard
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]
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