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Chicken Wellington

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Ingredients

Adjust Servings:
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (5 1/4 ounce) package boursin cheese (garlic-herb spreadable cheese)
1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
6 boneless skinless chicken breast halves (2 lbs. total)
1/2 teaspoon salt
1/4 cup plain breadcrumbs
1 large egg, slightly beaten with
1 tablespoon water

Nutritional information

621.2
Calories
303 g
Calories From Fat
33.7 g
Total Fat
8.6 g
Saturated Fat
103.7 mg
Cholesterol
529.5 mg
Sodium
42.3 g
Carbs
2.9 g
Dietary Fiber
1.6 g
Sugars
36.2 g
Protein
262g
Serving Size

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Chicken Wellington

Features:
    Cuisine:

    This was amazing! Thanks you so much!

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken Wellington, This is an easy recipe that looks stunning when served to guests You can skip the decorative shapes if you wish and it will still look great used christmas trees, snowmen, reindeer, etc you get the picture You could customize it for any holiday It really makes a great presentation and tastes great, too!, This was amazing! Thanks you so much!, We do have a number of family recipes for stuffing chicken breasts but am always looking for new touches when going with chicken breasts for a special meal Happy to have found this one Not much I can add to what has already been said – makes for great taste and presentation! Other than using Merlot’s recipe#31669 which makes up beautifully instead of one from the grocer’s shelf I made as posted Thank you for a recipe that has been added to my Family Favorites


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    Steps

    1
    Done

    Heat Oven to 425.

    2
    Done

    in Bowl, Stir Broccoli and Cheese to Combine and Set Aside.

    3
    Done

    on Lightly Floured Surface, Roll Out Each Pastry Sheet to a 14x12-Inch Rectangle; Cut Each Sheet Into 4 7x6-Inch Rectangles.

    4
    Done

    Season Both Sides of Chicken With Salt, Then Spread 1/4 Cup Broccoli Mixture Over Pastry, Place Chicken on Top, Then Sprinkle With With 2 Teaspoon Bread Crumbs.

    5
    Done

    Brush Egg Mixture Onto Edges of Rectangle and Fold Pastry Over Chicken; Press Edges to Seal.

    6
    Done

    Place Seam-Side Down on Ungreased Shallow Baking Pan, and Repeat With Each Chicken Breast.

    7
    Done

    With Remaining Pastry, Using a Small Cookie Cutter, Cut Out Decorative Shapes.

    8
    Done

    Brush Egg Mixture Over Pastry Packets, Place Decorations on Top of Packets and Brush With Additional Egg Mixture.

    9
    Done

    Bake at 425 For 25 Minutes or Until Pastry Is Golden and Chicken Is Cooked Through.

    10
    Done

    Tips: You Can Assemble Up to One Day Ahead, Although the Pastry Crust Will Be Slightly Soggy on the Bottom (it Will Still Look and Taste Good); I Found That Using Slightly Smaller Chicken Pieces Allowed For Easier Assembly.

    Avatar Of Halia Peck

    Halia Peck

    Culinary adventurer on a mission to explore global flavors and cuisines.

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