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Recipe: Chicken Wellington with Currant Sauce (using refrigerated crescent roll dough)

Main Dishes - Chicken, Poultry
CHICKEN WELLINGTON

1 pkg. Uncle Ben's Wild Rice Mix
1 egg, separated
4 chicken breasts, boned and halved
1 pkg. Pillsbury crescent rolls
Currant Sauce (recipe follows)

Preheat oven to 350 degrees F.

Cook rice according to package directions.

Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half.

Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil.

Bake at 350 degrees F for 30 minutes.

Uncover and bake another 20 to 30 minutes until golden brown.

Serve with Currant Sauce.

Servings: 4

CURRANT SAUCE

1 jar red currant jelly
1 tsp. dry mustard
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Dash Tabasco sauce

Mix together and heat over low heat until melted.
MsgID: 3138260
Shared by: Gladys/PR
In reply to: Recipe: Recipes Using Chicken Breasts (34)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
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