Chicken Breasts Wellington - cooking recipe

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)

Preparation

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