Yield: 6 servings

6 oz Long Grain Wild Rice
Pepper
2 tb Grated Orange Peel
1/4 lb Mushrooms, sliced
3 tb Butter or Margarine
2 Eggs, separated
6 Chicken Breast Halves, -boneless and skinless
10 oz Frozen Paddy Shells, thawed  -rolled out into 7″ circles

———————————–SAUCE———————————–
6 oz Whole Berry Cranberry Sauce
2 tb Lemon Juice
2 tb Orange Liquor
1/4 ts Dried Mustard

Cook Rice per directions (firm side). Add peel and let cool. Preheat oven to 400oF. 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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