Chicken Breasts Wellington - cooking recipe

Ingredients

6 whole chicken breasts, boned and split (use Tyson's brand from Sam's Club)
seasoned salt and pepper
1 (6 oz.) pkg. long grain and wild rice
2 eggs, separated
3 (8 oz.) cans refrigerated crescent rolls
1 Tbsp. water
2 (10 oz.) jars red currant jelly
1 Tbsp. mustard
3 Tbsp. Port wine
1/4 c. lemon juice

Preparation

Cook rice according to package directions.
Beat egg whites until soft peaks form and fold into rice.
Pound chicken with meat mallet.
Sprinkle each side with salt and pepper.