Ingredients
6 oz long grain wild rice
2 tbsp grated orange peel
3 tbsp butter or margarine
6 chicken breast halves, boneless and, skinless
1 pepper
1/4 lb mushrooms, sliced
2 eggs, separated
10 oz frozen paddy shells, thawed rolled, out into 7 circles
SAUCE
6 oz whole berry cranberry sauce
2 tbsp orange liquor
2 tbsp lemon juice
1/4 tsp dried mustard
Directions
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.
Source: "The Yankee Kitchen" 03-23-93 (#4) [Mary B]
Servings: 6 servings
Chicken Wellington Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions back into antiquity, certainly as far back into history as pharonic Egypt, and maybe further still. Having said that, these, old cookbooks were just primitive hieroglyphic instructions for preparing food.
As we move into The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius describes how the cooks of Roman times made use of many different aromatic flavours, including a few you will know for example bay, rue and parsley. During the next few hundred years, the powerful families of Europe competed to serve up the most extravagent banquests, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes of the day. By the time we get to the twentieth century, cooking books were highly popular as a result of higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Chicken Wellington recipe.
