Recipe - Chicken Wellington

6 ounce Long Grain Wild Rice
2 tablespoon Grated Orange Peel
3 tablespoon Butter or Margarine
6 Chicken Breast Halves,
boneless and skinless
Pepper
One fourth pound Mushrooms, cut or sliced up
2 Eggs, separated
10 ounce Frozen Paddy Shells, thawed
rolled out into 7" circles

SAUCE
6 ounce Whole Berry Cranberry Sauce
2 tablespoon Orange Liquor
2 tablespoon Lemon Juice
One fourth teaspoon Dried Mustard

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" 032393 (#4) [Mary B]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini