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Chicken Breasts Wellington Recipe

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This recipe for Chicken Breasts Wellington, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


6 whole chicken breasts, boned and split
Seasoned salt
Seasoned pepper
1 (6 ounce) package long grain and wild rice
1/4 cup grated orange peel
2 eggs, separated
3 (8 ounce) cans refrigerated Crescent dinner rolls
1 Tablespoon water
2 (10 ounce) jars red currant jelly
1 Tablespoon prepared mustard
3 Tablespoons port
1/4 cup lemon juice

Flatten chicken breasts; sprinkle each with salt and pepper. Cook rice according to package directions; add orange peel. Cool. Beat egg whites until soft peaks form; fold into rice mixture. On floured surface, roll 2 triangular pieces of dinner roll dough into a circle. Repeat with remaining rolls until you have 12 circles. Place a chicken breast in center of each circle. Spoon about 1/4 cup rice mixture over chicken; roll chicken jelly roll style. Bring dough up over stuffed breast. Moisten edges of dough with water and press together to seal. Place, seam side down, on large baking sheet. Slightly beat egg yolks with water; brush over dough. Bake, uncovered, at 375 for 45 - 50 minutes or until breasts are tender. If dough browns too quickly, cover loosely with foil. Heat currant jelly in saucepan; gradually stir in mustard, wine, and lemon juice. Serve warm with chicken.
Yield: 12 servings.




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