CHICKEN WELLINGTON CASSEROLE
These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion.
Provided by Jessica Weber
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
- Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
- Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
- Bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 541 calories, Carbohydrate 24.9 g, Cholesterol 122.1 mg, Fat 33.9 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 15.7 g, Sodium 805.9 mg, Sugar 4.6 g
CHICKEN WELLINGTON
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 697 calories, Fat 45g fat (20g saturated fat), Cholesterol 127mg cholesterol, Sodium 956mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)
This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken breast with seasoning salt and pepper on all sides.
- Heat butter and oil in a skillet.
- Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
- To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
- Stir in parsley.
- On a floured surface, roll out each puff pastry sheet to a 14-inch square.
- Cut into four even 7-inch squares (you should have 8 squares total).
- Place each breast over each puff pastry square.
- Set oven to 375 degrees.
- In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
- Then top with about 2-3 tablespoons mushroom/onion mixture.
- Brush the edges of each pastry square with water.
- Wrap pastry around the chicken breast, pressing edges to seal tightly.
- Place seam-side down on greased baking sheets.
- Brush the tops with egg wash.
- Bake for about 20 minutes, or until puffed and golden brown.
- Serve with mushroom sauce over the Wellington or on the side of the plate.
- Delicious!
BUFFALO CHICKEN WELLINGTON
Everyone's favorite chicken dish gets wrapped up with oozy cheese in a buttery puff pastry blanket.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
- Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
- Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
- Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
- Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.
CHICKEN WELLINGTON
grandmaskitchen.com Prep time: 30 minutes chilling time 1 to 4 hours baking time 25 to 30 minutes Servings: 6 best with mixed vegetable medley
Provided by Penny Hall
Categories Chicken
Time 1h
Number Of Ingredients 12
Steps:
- 1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Melt half the butter in large skillet over medium heat. Cook half the chicken until golden, 6 minutes, turning once. Transfer to clean plate. Cook remaining chicken; cool. Melt remaining butter in skillet over medium heat. Add mushrooms and onion. Cook and stir about 5 minutes. Add wine, if desired, thyme, 1/2 teaspoon salt and 1/8 teaspoon pepper. Simmer until liquid evaporates, stirring often, 10 minutes; cool. Roll pastry to two 15 × 12-inch rectangles. Cut each into 12 × 5-inch strips. Cut corners from pastry and cut into decorative shapes. Beat egg white; brush over pastry. Place a chicken breast lengthwise at one end of each strip. Spread mustard over chicken; top with mushroom mix. Fold pastry over top. Fold bottom pastry edge up over top; seal. Place on ungreased baking sheet. Decorate with pastry shapes. Mix egg yolk with milk; brush over pastry. Cover loosely with plastic wrap. Chill until cold, 1 to 4 hours. Preheat oven to 400°F. Remove plastic wrap. Bake until golden brown and chicken is 170°F, about 25 to 30 minutes.
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. I 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!
Provided by hepcat1
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425.
- In bowl, stir broccoli and cheese to combine and set aside.
- On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
- 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.
- Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
- Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
- With remaining pastry, using a small cookie cutter, cut out decorative shapes.
- Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
- Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
- 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.
Nutrition Facts : Calories 621.2, Fat 33.7, SaturatedFat 8.6, Cholesterol 103.7, Sodium 529.5, Carbohydrate 42.3, Fiber 2.9, Sugar 1.6, Protein 36.2
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