This recipe comes to us from Melonie Katz.
8 Chicken Breasts
6 ounces Wild Rice, Cooked (or a gluten-free risotto such as one made by Lundberg Farms)
1 jar (10 ounce size) red currant jelly
¼ cup grated orange peel
1 tablespoon prepared mustard
3 tablespoons port wine
¼ cup lemon juice
Preheat oven to 375F degrees. Season chicken with salt & pepper. Cook wild rice or risotto according to directions. Stir in orange peel.
If using a gluten-free pastry sheet alternative, roll out each puff pastry piece & place a chicken breast on each puff pastry quarter. Spoon about ¼ cup. rice on top. Fold pastry over chicken and tuck ends in.
Spray jelly roll pan with nonstick cooking spray. Place seam side down on a jelly roll pan. Beat 2 egg yolks with a little water. Brush onto the dough. Bake for 50 minutes. If you did skip the pastry step, you can secure the chicken with toothpicks while baking. Heat jelly, mustard, wine and lemon juice in a saucepan. Serve this sauce on the side with chicken.
If you did use a gluten-free pastry puff, you can roll out some extra and use small cookie cutter shapes to make a decoration to place on top of each one. Small leaves always work well.