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
CHICKEN WELLINGTON
A variation of the classic beef Wellington, this stunning entrée stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry.
Time 1h55m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
- Season the chicken with the thyme and black pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for 15 minutes.
- Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender and the liquid is evaporated, stirring occasionally. Stir in the parsley.
- Stir the cream cheese and mustard in a small bowl.
- Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
- Spoon about 1 tablespoon mushroom mixture on each square. Top with the chicken. Spread about 1 tablespoon cream cheese mixture on the chicken. Brush the edges of the pastry with the egg mixture. Fold the corners of the pastries up over the chicken and press to seal. Place the pastries seam-side down onto a baking sheet. Brush with the egg mixture.
- Bake for 25 minutes or until the pastries are golden brown.
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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 (PUFF PASTRY-WRAPPED CHICKEN) RECIPE - (4.1/5)
Provided by Malana
Number Of Ingredients 13
Steps:
- Directions: 1 Season the chicken breast with seasoning salt and pepper on all sides. 2 Heat butter and oil in a skillet. 3 Brown the breasts on all sides until almost completely cooked through; transfer to a plate. 4 To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. 5 Stir in parsley. 6 On a floured surface, roll out each puff pastry sheet to a 14-inch square. 7 Cut into four even 7-inch squares (you should have 8 squares total). 8 Place each breast over each puff pastry square. 9 Set oven to 375 degrees. 10 In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast. 11 Then top with about 2-3 tablespoons mushroom/onion mixture. 12 Brush the edges of each pastry square with water. 13 Wrap pastry around the chicken breast, pressing edges to seal tightly. 14 Place seam-side down on greased baking sheets. 15 Brush the tops with egg wash. 16 Bake for about 20 minutes, or until puffed and golden brown. 17 Serve with mushroom sauce over the Wellington or on the side of the plate. 18 Delicious!
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!
CHICKEN IN PUFF PASTRY
Make and share this Chicken in Puff Pastry recipe from Food.com.
Provided by evelynathens
Categories Savory Pies
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 430 degrees F.
- Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
- Unfold both pieces of pastry carefully.
- Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
- Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
- Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
- Place chicken breast over, skinned side down.
- Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
- Trim away excess pastry leaving pinched overlap.
- Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
- Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
- Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.
FLORIDA CHICKEN WELLINGTON
This recipe was created to replicate a dish I tried while traveling to Key West, FL. It was the best chicken dish I have had in a while! It is quick and easy too.
Provided by casualcook
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 34m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Heat olive oil in a skillet over medium heat. Season chicken breasts with Creole seasoning, salt, and pepper; cook until evenly browned, about 2 minutes per side. Transfer to a plate to cool.
- Cut each puff pastry sheet in half. Place 1 sliced chicken breast on each half; top with 1/4 of the bacon and 1 Brie cheese slice. Fold top and bottom of pastry over chicken. Press pastry seams together with your fingers to seal; place seam-side down on prepared baking sheet.
- Cook in the preheated oven until pastry is golden brown and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 919 calories, Carbohydrate 55.4 g, Cholesterol 92.9 mg, Fat 59.9 g, Fiber 2.1 g, Protein 38.4 g, SaturatedFat 17.8 g, Sodium 1353.2 mg, Sugar 1 g
CHICKEN & MUSHROOM WELLINGTON
Make a celebration supper for two with this chicken and mushroom wellington. Cut into golden pastry to find a creamy, garlicky inside - perfection
Provided by Barney Desmazery
Categories Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- To make the filling, melt the butter in a frying pan over a medium heat until sizzling, then fry the mushrooms for 8 mins until soft and lightly browned. Add the garlic, thyme and lemon juice, turn the heat up to medium-high and cook for 1 min more until the liquid from the mushrooms has evaporated. Season, remove from the heat and leave to cool completely. Tip the mixture into a bowl with the soft cheese and mustard, then beat everything together with a wooden spoon. Put in the fridge while you prepare the chicken. Will keep covered in the fridge for up to a day.
- Lay the chicken breasts out on a board, open out slightly, then bash gently with a meat mallet or rolling pin until they are an even thickness. Season and set aside. Unravel the pastry sheet and cut out a 16cm rectangle and an 18cm one. Lay the smaller rectangle on a sheet of baking parchment and brush with a little of the beaten egg. Lay one of the chicken breasts on top, smooth-side down. Spoon over the mushroom mixture and top with the second breast, smooth-side up, so the thicker sides of the breasts are at opposite ends to each other. Brush the exposed pastry border and the top of the chicken with more of the beaten egg, then drape over the larger pastry rectangle and tuck it in so the chicken is snugly enclosed. Trim the excess pastry into an oval, leaving a 4cm border, then crimp the border with a fork to seal. Re-roll any trimmings and use them to decorate the wellington, if you like (see tip, below). Chill for at least 1 hr or up to 24 hrs.
- Heat the oven to 210C/190C fan/gas 6½ with a baking tray inside. Brush the wellington all over with most of the remaining beaten egg. Carefully lift it on its baking parchment onto the hot baking tray and bake for 25 mins, then brush with the remaining beaten egg and season with sea salt. Bake for another 10-15 mins until light golden brown. Rest for 5 mins before carefully carving in half.
Nutrition Facts : Calories 956 calories, Fat 58 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 52 grams protein, Sodium 2.5 milligram of sodium
TWISTED CHICKEN WELLINGTON
This recipe is based off of http://www.recipezaar.com/Chicken-Wellington-Puff-Pastry-Wrapped-Chicken-149540 but as I and my family have a severe aversion to mushrooms, I edited it a bit. I also ran out of patience and decided to tear up my chicken and just mix everything to gether about half way through and have found that not only is it much easier but also IMHO better. Due to running out of puff pastry I have aso found that this recipe is very good stuffed into egg roll wrappers. Cooking and Prep time is a rough estimate.
Provided by heres_johnni
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper on both sides.
- Heat butter and oil in skillet.
- Sear the breasts until almost done, then remove to a dish for the moment.
- Add onions, garlic, squash, and bell peppers to skillet. Saute until tender.
- While veggies are sauteing, tear chicken into small bite size or smaller pieces. (Try not to nibble, remember it's not all the way cooked :D ).
- Roll out pastry sheets until about an eighth of inch thick, and cut into 4X4 inch squares.
- In a separate bowl, mix mustard and cream cheese.
- Fold chicken pieces, cream cheese-mustard sauce, vegetables and parsley together in a bowl.
- Place a few tablespoons of the mixture in the center of a square of pastry.
- and fold one corner to an opposite corner. Seal with a little water. Continue with the rest of your pastries.
- Brush egg on top of the pastries and place on a baking sheets.
- Cook according to the pastry instructions.
- Enjoy.
Nutrition Facts : Calories 1385.1, Fat 93.6, SaturatedFat 32.1, Cholesterol 195.6, Sodium 835.2, Carbohydrate 82.3, Fiber 4.2, Sugar 4.3, Protein 53.8
CHICKEN WELLINGTON
Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.
Provided by What's Cookin' Mom?
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h18m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
- Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
- Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
- Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.
Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g
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