Chicken Wellington

Makes 6
Prep 10 m
Roast 25 m



  1. 1 of 5 Heat oven to 425 degrees F. In bowl, stir broccoli and cheese to combine. Set aside.
  2. 2 of 5 On lightly floured surface, roll out each pastry sheet to a 14 x 12-inch rectangle. Cut each sheet into 4 (7 x 6-inch) rectangles.
  3. 3 of 5 Season both sides of chicken with salt. Spread 1/4 cup broccoli mixture over pastry. Place chicken on top. Sprinkle with 2 teaspoons bread crumbs. Brush egg mixture onto edges of rectangle; fold pastry over chicken. Press the edges to seal. Place seam-side down on ungreased shallow baking pan. Repeat with each chicken breast.
  4. 4 of 5 With remaining pastry, using a small cookie cutter, cut out decorative shapes. Brush egg mixture over pastry packets. Place decorations on top of packets; brush with additional egg mixture.
  5. 5 of 5 Bake at 425 degrees F for 25 minutes or until pastry is golden and instant-read thermometer registers 160 degrees F. Serve with a purchased Spinach-Cranberry Salad mix tossed with bottled raspberry vinaigrette.
Nutrition Information for Chicken Wellington
Servings Per Recipe: 6
Per Serving: 35 g Fat, total, 52 g carb., 11 g sat. fat, 163 mg chol., 44 g pro., 701 kcal cal., 751 mg sodium, 8 g fiber
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Printed from 07/17/2019