Breast Of Chicken Wellington Recipe

• 1 (6 ounce.) box long grain and wild rice mix
• 6 chicken breast halves, skinned and boned
• Seasoned salt
• Pepper
• 1 egg white
• 1 pkg. Pillsbury All-Ready pie crust (2 crusts folded in the pack)
• 6 ounce. red currant jelly
• 1/2 teaspoon Dijon mustard
• 1 tbsp. orange juice
• 1 tbsp. cooking sherry

1. Prepare chicken breasts 1 day before serving.
2. Cook rice according to directions on the box; set aside to cold.
3. Flatten the chicken by lightly pounding; sprinkle with salt and pepper.
4. Beat the egg white till soft peaks form.
5. Add in 1 1/2 c. of the cooked rice mix to the egg white; mix well.
6. Cut 6 quarters from the pastry.
7. Place each quarter on a floured board and roll larger.
8. Place a breast in the center of each pastry and add in about 1/4 c. of the rice mix on the breast.
9. Roll pastry and chicken over the rice, jelly roll style.
10. (The rolled package will look like an egg roll.)
11. Seal ends of pastry to contain the rice.
12. Place seam-side down in a greased baking pan.
13. Cover and chill overnight.
14. When ready to serve, preheat oven to 375 degrees.
15. Remove baking pan from refrigerator and immediately place into the preheated oven.
16. Bake uncovered for 35-45 min.
17. If pastry begins to brown too fast, loosely cover with a piece of aluminum foil.
18. While chicken is cooking, place the jelly in a saucepan and heat.
19. Stir in mustard, orange juice, and sherry; heat.
20. Serve the warm sauce over the warm pastry-covered chicken.
21. Serves 6.

long grain, chicken, salt, pepper, egg, allready, red currant, mustard, orange juice, cooking sherry

Taken from cookeatshare.com/recipes/breast-of-chicken-wellington-23031 (may not work)