1 (10 oz.) pkg. Pepperidge Farm Pastry shells
6 chicken breast halves, pounded
Salt & pepper
1 (6 oz.) box long grain and wild rice, prepared
Grated peel of 1 orange (add to hot rice)
1 egg white, beaten stiff (add to cooled rice)

SAUCE: (Serve warm over rice)
12 oz. red currant jelly
1/2 tsp. Dijon mustard
1 tbsp. orange juice
2 tbsp. white wine

Sprinkle chicken with salt and pepper. Roll shells on floured board. Place chicken in center, put 1/3 cup rice on chicken. Roll like jelly roll, seam side down. Bake at 375 degrees for 1 hour.