Roll out each puff pastry piece on a floured surface and cut into 8 equal squares.
Place a chicken breast (seasoned with salt and pepper) on each puff pastry square. Spoon about 1/4 cup rice on top. Fold pastry over chicken and tuck ends in. Place seam-side down on a greased baking tray, and brush with egg yolks.
Bake at 375°F for 50 minutes.
Sauce: Heat jelly, mustard, wine and lemon juice in a saucepan. Serve this sauce on the side with chicken.
If you have extra puff pastry, decorate the tops by using a small cookie cutter to cut out shapes and place on the top of each pastry wrap.