Chicken Wellington
A delicious twist on the classic Beef Wellington, featuring tender chicken breasts wrapped in flaky puff pastry with mushroom and herb filling.
Ingredients
Dough
- 1 sheet puff pastry
- 2 teaspoon ghee, EEVO olive oil, or canola oil (high smoke point oil)
Chicken
- 4 pieces skinless, boneless chicken breasts (about 6 oz each)
Mushroom Filling
- 1 1/2 cups cremini mushrooms, chopped
- 2 medium shallots, finely chopped
- 1/2 teaspoon dried thyme leaves, chopped
- 1 1/4 teaspoon coarse salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon chopped fresh parsley
- 3 oz cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 large egg, beaten
- 1 teaspoon water
Instructions
- Preheat oven to 400°F (200°C). Thaw puff pastry for 30 minutes.
- Sauté mushrooms in oil until liquid evaporates. Add shallots and thyme; cook until soft. Stir in parsley, salt, and pepper. Cool.
- Mix cream cheese and mustard until smooth. Prepare egg wash with beaten egg and water.
- Roll pastry into 14" square, cut into 4 squares. Spread mushroom mixture, top with chicken, season, and spread cream cheese. Fold and seal edges with egg wash.
- Brush with remaining egg wash, bake for 25-30 minutes until golden and chicken reaches 165°F (74°C).
Notes
Ensure chicken is cooked through before serving.