Side Pannel
Chicken Breasts Wellington
Chicken Breasts Wellington
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 pk (6 ounces) long grain and
- -wild rice
- 2 tb Grated orange peel
- 3 tb Butter or margarine
- 6 Skinless, boneless chicken
- -breasts halves
- -Freshly ground pepper
- 1/4 lb Mushrooms, sliced
- 2 Eggs, separated
- 1 pk (10 ounces) frozen patty
- -shells, thawed and rolled
- -out to
- -six 7-inch rounds
- 1 cn (16 ounces) whole berry
- -cranberry sauce
- 2 tb Orange liqueur
- 2 tb Lemon juice
- 1/4 ts Dry mustard
Directions
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.
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.
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