Chicken Breasts Wellington

• 6 whole chicken breasts, boned
• seasoned salt
• pepper
• 1 (6 oz.) pkg. long grain and wild rice
• 1/4 c. grated orange peel
• 2 eggs, separated
• 3 (8 oz.) cans refrigerated crescent dinner rolls
• 2 (10 oz.) jars red currant jelly
• 1 Tbsp. prepared mustard
• 3 Tbsp. Port wine
• 1/4 c. lemon juice
• spiced whole crab apples (for garnish)
• watercress (for garnish)

1. About 2 1/2 to 3 hours before serving, remove skin from chicken.
2. Sprinkle each with 1/4 teaspoon seasoned salt and dash of seasoned pepper.
3. Refrigerate.
4. Cook rice as label directs for drier rice, but add orange peel.
5. Cool.
6. Beat 2 egg whites until soft peaks form.
7. Fold into rice mixture.
8. Unwrap 1 can dinner rolls.
9. On floured surface, lightly knead half of dough into a ball; roll into 10-inch circle.
10. Repeat process, making 6 circles. Preheat oven to 375u0b0.
11. Remove chicken breasts from refrigerator. Place each, flesh side down, in center of each dough circle. Spoon about 1/2 cup prepared rice mixture onto each breast half and fold.
12. Bring dough up over stuffed breast; moisten edges with water and press to seal edges together.
13. Place seam side down on large cookie sheet.
14. Slightly beat egg yolks with 1 tablespoon water; brush over dough.
15. Bake, uncovered, 45 to 50 minutes or until a cake tester can be inserted easily in breast.
16. If dough browns too quickly, cover loosely with foil.

chicken breasts, salt, pepper, long grain, grated orange peel, eggs, rolls, jars red currant jelly, mustard, wine, lemon juice, crab apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872766 (may not work)