10 oz. pkg. frozen patty shells, thawed
6 oz. box long grain and wild rice
Grated peel of 1 orange
6 chicken breast halves, boned
Salt and pepper
1 egg white

SAUCE:

12 oz. jar red currant jelly
1/2 tsp. dijon mustard
1 tbsp. orange juice
2 tbsp. white wine

Thaw shells in refrigerator. Cook rice according to directions. Add orange peel; cool. Pound chicken breasts to flatten slightly. Sprinkle with salt and pepper. Beat egg white until soft peaks form. Fold into cooled rice mixture. On floured surface, roll out patty shells into 8 inch circle (work with only one at a time). Put chicken in center with 1/4 - 1/3 cup rice mixture on top. Roll pastry and chicken up jelly-roll style, placing seam side down. Repeat with remaining chicken and shells. Refrigerate overnight. Preheat oven. Do not remove from refrigerator until ready to bake. Bake, uncovered, 35-45 minutes at 375 degrees.

Sauce: Heat jelly in small saucepan. Gradually stir in remaining ingredients. Serve warm with chicken.