Chicken Breasts Wellington Recipe

Name: Chicken Breasts Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole chicken breasts, boned; seasoned salt; pepper; 1 (6 oz.) pkg. long grain and wild rice; 1/4 c. grated orange peel; 2 eggs, separated; 3 (8 oz.) cans refrigerated crescent dinner rolls; 2 (10 oz.) jars red currant jelly; 1 Tbsp. prepared mustard; 3 Tbsp. Port wine; 1/4 c. lemon juice; spiced whole crab apples (for garnish); watercress (for garnish)

Servings: persons

6 whole chicken breasts, boned
seasoned salt
pepper
1 (6 oz.) pkg. long grain and wild rice
1/4 c. grated orange peel
2 eggs, separated
3 (8 oz.) cans refrigerated crescent dinner rolls
2 (10 oz.) jars red currant jelly
1 Tbsp. prepared mustard
3 Tbsp. Port wine
1/4 c. lemon juice
spiced whole crab apples (for garnish)
watercress (for garnish)

1
About 2 1/2 to 3 hours before serving, remove skin from chicken.
2
Sprinkle each with 1/4 teaspoon seasoned salt and dash of seasoned pepper.
3
Refrigerate.
4
Cook rice as label directs for drier rice, but add orange peel.
5
Cool.
6
Beat 2 egg whites until soft peaks form.
7
Fold into rice mixture.
8
Unwrap 1 can dinner rolls.
9
On floured surface, lightly knead half of dough into a ball; roll into 10-inch circle.
10
Repeat process, making 6 circles. Preheat oven to 375u00b0.
11
Remove chicken breasts from refrigerator. Place each, flesh side down, in center of each dough circle. Spoon about 1/2 cup prepared rice mixture onto each breast half and fold.
12
Bring dough up over stuffed breast; moisten edges with water and press to seal edges together.
13
Place seam side down on large cookie sheet.
14
Slightly beat egg yolks with 1 tablespoon water; brush over dough.
15
Bake, uncovered, 45 to 50 minutes or until a cake tester can be inserted easily in breast.
16
If dough browns too quickly, cover loosely with foil.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 whole chicken breasts, boned, seasoned salt, pepper, 1 (6 oz.) pkg. long grain and wild rice, and more.

Yes, Chicken Breasts Wellington falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts Wellington

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