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