Chicken Wellingtons
Chicken Wellingtons are easy and fun to make so great for the kids to help with. These chicken pockets are also great for entertaining guest and are a good snack food, as they can be made in any size!
Chicken Wellingtons
Tender chicken breasts wrapped in flaky puff pastry with a savory mushroom duxelles and prosciutto filling, creating an elegant, flavorful dish perfect for special occasions or dinner parties.
Course: Chicken RecipesCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
45
minutesCalories
550
kcalTotal time
1
hour15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 number Chicken breasts -(or two large cut in half length-ways)
2 number Sheets puff pastry
4 number Spring onions-finely chopped
1 cup Mushrooms-sliced
1 tbsp Butter
4 tbsp Made up chicken gravy or pate
1 number Egg-beaten, for glazing
Directions
- Cook the spring onions and mushrooms in the butter until cooked (2 – 3 minutes). Cool.
- Cut each pastry sheet in half.
- Place 1/4 of the mushroom mixture on the centre of each piece of pastry.
- Place the chicken breast fillets over the mushrooms, folding the thin end under.
- Spread the top of the chicken with the gravy.
- Fold the pastry up over the chicken, tucking the ends under. Glaze with the beaten egg.
- Bake in at hot oven (200 degrees) for 30 – 35 minutes or until golden.
- Serve with a lovely fresh salad.
- Recipe Hints and Tips:
- Chicken Wellingtons are suitable for freezing. Cook first, then cool and place double wrapped in plastic wrap into the freezer for up to six months.
- Defrost well in the fridge and re-heat in the oven until centre is piping hot.
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