Recipe for Chicken Wellington 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 oz Long Grain Wild Rice
2 tbl Grated Orange Peel
3 tbl Butter or Margarine
6 x Chicken Breast Halves, boneless and skinless
Pepper
1/4 lb Mushrooms, sliced
2 x Eggs, separated
10 oz Frozen Paddy Shells, thawed rolled out into 7" circles
----------------- SAUCE ----------------
6 oz Whole Berry Cranberry Sauce
2 tbl Orange Liquor
2 tbl Lemon Juice
Instructions:
Instructions: Cook Rice per directions (firm side). Add peel and let cool. Preheat oven to 400F. In a large skillet melt the butter over medium heat, add breasts and brown 4 minutes per side. Remove and season with pepper. Add mushrooms to remaining butter and cook until tender (about 3 minutes). Beat whites to soft peaks, add cooked rice and mushrooms, mixing well. Place 1/3 cup of rice mixture on each circle, top with chicken, moisten edges and press to seal. Place seam side down on a large greased baking sheet. In a small bowl, beat the yolks slightly with 1 tablespoon of water. Brush on dough, bake uncovered 35 minutes.

*** Sauce
***

Combine all sauce ingredients together and heat over low heat until warm.

Serve over the chicken.

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