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Chicken Wellington | |||||||||
Course : Chicken Serves: 4 |
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Ingredients:
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Preparation / Directions:1. Heat oven to 375 degrees. 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.
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 the edges.
3. Divide crescent roll dough into 4 squares. Press each square to measure 6 x 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.
4. Bake 25 to 30 minutes or until golden brown and chicken is no longer pink in center.
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Nutritional Information:548 Calories (kcal); 27g Total Fat; (45% calories from fat); 62g Protein; 11g Carbohydrate; 186mg Cholesterol; 234mg Sodium | |||||||||