Chicken Breasts Wellington

About 2 1/2 to 3 hours before serving, remove skin from chicken.

Sprinkle each with 1/4 teaspoon seasoned salt and dash of seasoned pepper.

Refrigerate.

Cook rice as label directs for drier rice, but add orange peel.

Beat 2 egg whites until soft peaks form.

Fold into rice mixture.

Unwrap 1 can dinner rolls.

On floured surface, lightly knead half of dough into a ball; roll into 10-inch circle.

Repeat process, making 6 circles. Preheat oven to 375°.

Remove chicken breasts from refrigerator. Place each, flesh side down, in center of each dough circle. Spoon about 1/2 cup prepared rice mixture onto each breast half and fold.

Bring dough up over stuffed breast; moisten edges with water and press to seal edges together.

Place seam side down on large cookie sheet.

Slightly beat egg yolks with 1 tablespoon water; brush over dough.

Bake, uncovered, 45 to 50 minutes or until a cake tester can be inserted easily in breast.

If dough browns too quickly, cover loosely with foil.