<<Disclaimer: Verify this information before applying it to your situation.>>

Chicken Wellington by Melonie Katz

8 Chicken Breasts
6 oz. Wild Rice, Cooked (or a GF risotto such as one made by Lundberg Farms)
1 jar (10 oz. size) red currant jelly & 1/4 C. grated orange peel
1 T. prepared mustard
3 T. port wine (please double check GF status of port wine...)
1/4 C. lemon juice
Note that this recipe calls for 2 sheets of Pepperidge Farms Puff Pastry, so you will need a GF alternative for this, or just skip the step for this.

Preheat oven to 375 degrees.  Season chicken with salt & pepper.  Cook wild rice or risotto according to directions.  Stir in orange peel.
If using a GF pastry sheet alternative, roll out each puff pastry piece & place a chicken breast on each puff pastry quarter.  Spoon about 1/4 C. rice on top.  Fold pastry over chicken and tuck ends in.
Spray jelly roll pan with nonstick cooking spray.  Place seam side down on a jelly roll pan.  Beat 2 egg yolks with a little water.  Brush onto the dough.  Bake for 50 minutes.
If you did skip the pastry step, you can secure the chicken with toothpicks while baking.
Heat jelly, mustard, wine and lemon juice in a saucepan.  Serve this sauce on the sie wtih chicken.
If you did use a GF pastry puff, you can roll out some extra and use small cookie cutter shapes to make a decoration to place on top of each one.  Small leaves always work well.



~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter)  & Owner of SillyYaks (www.groups.yahoo.com/group/SillyYaks)
"Do not follow where the path may lead.  Go instead where there is no path and leave a trail." quote from Ralph Waldo Emerson





















__________________________________________________
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around
http://mail.yahoo.com

*Support summarization of posts, reply to the SENDER not the CELIAC List*