Chicken Wellington With Port-Currant Sauce

• 6 whole chicken breasts, skinned, boned and halved
• 6 oz. wild rice
• 1/4 c. grated orange peel
• 2 eggs, separated
• 3 sheets (8 oz. each) puff pastry
• 1 Tbsp. water
• 1 (10 oz.) jar red currant jelly
• 1 Tbsp. prepared mustard
• 3 Tbsp. Port wine
• 1/4 c. lemon juice

1. Preheat oven to 350u0b0.
2. Season chicken with salt and pepper. Cook wild rice according to package directions.
3. Stir in orange peel.
4. Set aside.
5. Roll out sheet of puff pastry 1/8-inch thick. Divide pastry into quarters.
6. Place chicken breast on each pastry quarter.
7. Spoon 1/4 cup rice on top.
8. Roll up.
9. Place seam side down on jelly roll pan.
10. Beat 2 egg yolks and water.
11. Brush on dough.
12. Bake 50 minutes.
13. Heat currant jelly, mustard, wine and lemon juice.
14. Serve sauce warm with chicken.
15. Makes 8 to 12 servings.

chicken breasts, wild rice, grated orange peel, eggs, pastry, water, currant jelly, mustard, wine, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866239 (may not work)