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Chicken Wellington
Makes 4 servings
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Ingredients
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1/2
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cup water
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1/2
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teaspoon chicken bouillon granules
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1/2
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cup UNCLE BEN'S® Instant Rice
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1/2
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cup chopped fresh spinach
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1/4
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cup finely chopped red bell pepper
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4
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boneless, skinless chicken breasts (about 1 pound)
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1
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container (8 ounces) refrigerated crescent rolls
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1. Heat oven to 375°F. In medium saucepan, combine water and bouillon granules. Bring to a boil; add rice. Remove from heat; let stand 5 minutes. Stir in spinach and bell pepper.
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2. Flatten each chicken breast to about 1/4-inch thickness by pounding between two pieces of waxed paper. Season with salt and pepper, if desired. Place 1/4 of rice mixture on each chicken breast. Roll up, tucking in edges.
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3. Divide crescent roll dough into 4 squares. Press each square to measure 6×6 inches. Place chicken in center of each square. Fold dough to enclose chicken; press edges to seal. Place on greased baking pan, seam side down.
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4. Bake 25 to 30 minutes or until golden brown and chicken is no longer pink in center.
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Cook's Tip
To flatten chicken breasts, pound them with the flat side of a meat mallet or the edge of sturdy saucer.
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© MASTERFOODS USA
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Nutrients per Serving
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Calories
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382
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Calories from Fat
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27 %
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Total Fat
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11 g
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Saturated Fat
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3 g
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Cholesterol
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69 mg
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Carbohydrate
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38 g
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Fiber
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1 g
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Protein
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30 g
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Sodium
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862 mg
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Dietary exchanges
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2-1/2 Starch
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3 Meat
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1 Fat
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