Chicken Wellington with Currant Sauce

Ingredients:

For Chicken Wellington:

4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated

For Currant Sauce:

1 jar red currant jelly
1 tsp. Worcestershire sauce
1 tsp. lemon juice
Dash Tabasco
1 tsp. dry mustard

Directions:

Chicken Wellington:

Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce.

Currant Sauce:

Mix all ingredients together and heat over low heat until melted.