Chicken Wellington

Ingredients:

• 4 chicken breasts, boned and halved
• 1 pkg. Uncle Ben’s Wild Rice Mix
• 1 pkg. Pillsbury crescent rolls
• 1 egg, separated

Preparation:

1. Cook rice by package directions.
2. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half.
3. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin.
4. Wrap one thin piece of dough around chicken, covering completely.
5. Place chicken in baking pan and brush with egg yolk.
6. Cover pan with foil. Bake at 350 degrees for 30 minutes.
7. Uncover and bake another 20 to 30 minutes until golden brown.
8. Serve with currant sauce (below). Serves 4.

Currant Sauce Ingredients:

• 1 jar red currant jelly
• 1 tsp. worcestershire sauce
• 1 tsp. lemon juice
• Dash tabasco
• 1 tsp. dry mustard

Preparation:

1. Mix together and heat over low heat until melted.

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