Chicken Wellington

Photo: flickr user Glutnix

Ingredients

6 ounces Long Grain Wild Rice

2 tablespoons Grated Orange Peel

3 tablespoons Butter or Margarine

6 Chicken Breast Halves, boneless and skinless

Pepper

pound Mushrooms, sliced

2 Eggs, separated

10 ounces Frozen Paddy Shells, thawed rolled out into 7" circles

6 ounces Whole Berry Cranberry Sauce

2 tablespoons Orange Liquor

2 tablespoons Lemon Juice

teaspoon Dried Mustard

Preparation

Cook Rice per directions (firm side). Add peel and let cool. Preheat oven to 400F. 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

*** Sauce***

Combine all sauce ingredients together and heat over low heat until warm.

Serve over the chicken.