Chicken Wellington
From Katy (USA)

Serves 4

Ingredients:
4 boneless, skinless chicken breasts
1 tube crescent rolls
½ cup white rice
2 chicken bullion cubes
1 cup chopped fresh spinach
¼ cup chopped red bell pepper
Salt, pepper and paprika to taste

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Directions:
Cook rice according to package directions, add chicken bullion cubes to the water as it cooks. Fluff rice. Stir in spinach, red pepper, and a dash of black pepper. Set aside.

Divide crescent roll dough into four parts. Roll out dough to six inch squares.

Wash chicken and pat dry. Pound chicken to ¼ inch thickness (place between sheets of wax paper and pound with meat tenderizer or rolling pin).

Season chicken with fresh black pepper, salt or other seasonings if desired. Spread several tablespoons of rice mixture on chicken piece and roll tightly.

Place chicken on dough square and roll up, tucking in ends to seal. Place chicken rolls in greased baking dish. Bake uncovered at 350° F for 30-40 minutes, or until pastry is light brown and juices run clear.

Serve with a tossed salad, rice and fresh steamed asparagus.