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Chicken Wellington with Honey-Glazed Baby Carrots
by Jes Mostek
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  This meal really will be easiest if you've recently made Wild Rice Casserole (see recipe on If you don't have any of that on hand, you can make a Quick Wild Rice Pilaf (also on

Chicken Wellington with Wild Rice Stuffing
by Jes Mostek
serves: 4
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  Prep Time: 40 minutes
Cook Time: 25 minutes

I find that this recipe is extremely easy to double (or triple) for dinner guests, and it's fancy enough for just about any occastion.
  4   boneless, skinless chicken breasts
  2 T.   olive oil
  1/2 tsp.   seasoned salt
  1/4 tsp.   black pepper
  1/4 tsp.   garlic powder
  1 sheet   puff pastry
  1/4 c.   flour, for rolling out the puff pastry
  1 c.   Wild Rice Casserole or Quick Wild Rice Pilaf
  1   egg, slightly beaten
  2 T.   butter
  1/2 c.   finely chopped mushrooms
  2 T.   flour, for the gravy
  1 c.   chicken stock
  Rinse each chicken breast and pat dry with a paper towel.

Heat oil in a skillet. When the oil in the pan ripples, add the chicken breasts to the pan. Season the chicken with salt, pepper, and garlic. Brown the breasts on both sides until almost completely cooked through (about 5 minutes on the first side and 2 minutes on the second side). Remove from heat and transfer partially cooked chicken to a paper-towel-covered plate. Set the pan aside on a back burner (you'll want to use this same pan for the gravy later).

Preheat oven to 375F.

On a floured surface, roll out the puff pastry sheet into a 14" square.
Cut into four even 7" squares.

Place one breast on each puff pastry square. Top each chicken breast with 1/4 c. Wild Rice Casserole or Pilaf

Brush the edges of each pastry square with water.

Wrap pastry around the chicken breast, pressing edges to seal tightly.

Place seam-side down on greased baking sheets.

Brush the tops with the beaten egg wash.

Bake for 20-25 minutes, until puffed and golden brown.

While the chicken is cooking, prepare the mushroom gravy.

Thoroughly rinse and chop the mushrooms (into 1/4" - 1/2" pieces).

Using that same pan that you used to brown your chicken (and hopefully there are lots of nice brown bits left in the pan), melt the butter and saute the mushrooms until brown. Mix in the flour. Stir over medium heat for about a minute to cook off the starchy taste of the flour. Whisk in the chicken stock and bring to a boil. Season with additional salt and pepper, if desired. Serve over the cooked pastry-wrapped chicken breasts.
  • Fall/Winter
  • Main Dishes
  • Poultry
  • Uses up Left-overs
Honey-Glazed Baby Carrots
by Jes Mostek
serves: 4
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  I find that my family loves these sweet baby carrots so much that I always have to make a double batch.
  1 (12 oz.) bags   baby carrots
  1 T.   honey
  1 T.   butter
  1/4 tsp.   salt
  1/4 tsp.   dill weed
  In a medium sauce pan, steam or boil the carrots, just until tender and bright orange.

In a small sauce pan, combine the honey, butter, salt, and dill weed. Heat until butter is melted, then stir until well-combined. Drizzle mixture over carrots.

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