Chicken or Salmon Wellington Recipe

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Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 6 boneless breasts or 6 5 oz salmon pieces 6 oz long grain wild rice mix ¼ cup grated orange peel (fresh) 1 eggs separated 2 sheets (8oz ea) puff pastry 1 tablespoon water Sauce: 1 jar (10 oz) red currant jelly 1 tb mustard 3 tb port wine ¼ cup lemon juice

Directions:	Directions: Cook rice according to package. Stir orange peels. Beet 2 eggs whites until stiff. Fold in rice. Set aside Fold out each pastry sheet. Divide in half. Place chicken or fish on each sheet and season with salt and pepper. Spoon ¼ cup rice on top. Roll or fold up. Place seam side down on jelly roll pan or cookie sheet. Beat 2 egg yolks and water. Brush on dough. Bake 50 min. Sauce directions: Heat currant jelly, mustard, wine and lemon juice. Serve sauce warm.

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Chicken or Salmon Wellington Recipe

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