Description
This Chicken Wellington is a delicious twist on the classic beef dish, featuring tender chicken breast, savory mushrooms, and a flaky pastry crust. Perfect for special occasions!
Ingredients
2 large chicken breasts, boneless and skinless
1 cup mushrooms, finely chopped
4 oz cream cheese, softened
2 tbsp Dijon mustard
1 package puff pastry (2 sheets)
1 egg, beaten (for egg wash)
Salt and pepper to taste
1 tbsp olive oil
Fresh thyme, chopped (optional)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Sauté the chopped mushrooms in olive oil over medium heat until they are soft and any moisture has evaporated, about 5-7 minutes.
3. In a bowl, mix the cooked mushrooms with cream cheese, Dijon mustard, salt, pepper, and thyme.
4. Lay one sheet of puff pastry on a floured surface. Place one chicken breast in the center and spread the mushroom mixture on top.
5. Cover with the second chicken breast and wrap the pastry around the chicken, sealing the edges with the beaten egg.
6. Place the wrapped chicken seam-side down on a baking sheet lined with parchment paper. Brush the top with more egg wash.
7. Bake for 25-30 minutes, or until the pastry is golden brown and the chicken reaches an internal temperature of 165°F (75°C).
8. Let it cool for 5 minutes before slicing. Serve and enjoy!
Notes
For added flavor, consider marinating the chicken in the Dijon mustard for a few hours before assembling.
You can substitute the chicken with turkey or use a mix of vegetables for a vegetarian option.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg