One of my all-time favorite meals, Chicken Wellington is a dish that impresses any dinner guest but is surprisingly easy to put together. It is a great make-ahead meal (which I always look for!) and bakes up in about half an hour. A perfect dinner for two or enough to feed a family for the holidays, this recipe is versatile and delicious!
Inspired by a chicken dish my mom had made at Let's Dish many years ago, she sifted through many Chicken Wellington recipes and came up with this as her favorite. We have faithfully been making it ever since. I even request it every year on my birthday, so if that's any indication of how delicious it is, I'm sure you'll love it as much as we do! While this recipe isn't at all complicated, it does require some time to assemble the ingredients. Be patient, it's definitely worth the extra work!
Below is the recipe step by step.
Serves: 6
INGREDIENTS
1-2 TBSP butter // coconut oil // olive oil
1 TBSP onion, finely diced
1/3 cup celery, finely diced
3/4 cup mushrooms, finely diced
1 cup bread crumbs, unseasoned
3/4 cup wild rice, cooked (I usually do this the night before)
1/4 cup cashew pieces
1/2 cup chicken broth
Boneless, Skinless Chicken Breasts (1/2-1 chicken breast per Wellington, approx. 4-5 ounces each)
Puff Pastry Sheets (Our Favorite Here) // 6 squares, each approx. 5 inches x 5 inches
2 TBSP butter, melted
2 TBSP butter, melted
Flour to dust work surface
S+P
Shredded Parmesan Cheese for Topping (Optional // Our Favorite Here)
DIRECTIONS
1. Defrost Puff Pastry Sheets by removing them from freezer
2. In a medium-sized saucepan, place butter/coconut oil/olive oil and saut矇 onion, celery and mushrooms; remove from heat and transfer to large bowl
3. Add bread crumbs, cooked wild rice, cashew pieces and combine
4. Add 1/2 cup chicken broth; you want the mixture to be moist but not watery >> This is your "stuffing"
5. Lightly dust your work surface and both sides of each puff pastry; if your puff pastries are in sheets (like the ones we use) just cut them into 5x5 squares once defrosted and soft
6. Roll out six 5''x5'' puff pastry sheets to approximately twice their size, elongating each corner like the points of a starfish
7. Place one chicken breast on each pastry sheet; season chicken with S+P
8. Place 1/4 cup stuffing mixture, lightly packed, on top of each chicken breast
9. Wrap pastry sheet around chicken and stuffing, taking opposite corners and snugly overlapping. Give the final two corners a twist to form a "knot" effect on top
10. Preheat oven to 400 degrees // place Wellington's on pizza stone or in lightly coated 9x13 glass pan (we prefer the stone)
11. On the stovetop or in the microwave, melt 2 TBSP of butter and using a pastry brush, brush butter lightly on top of each Wellington
12. Bake uncovered in 400 degree oven for 30 minutes or until golden brown and to an internal temperature of 165 degrees.
13. Top with S+P and shredded parmesan cheese // As soon as I pull them out of the oven, I cut them in half and stuff them with parm so it melts nicely.
14. Store unbaked Chicken Wellington's in an airtight container in the fridge for up to one day or place them on a cookie sheet to freeze overnight and then in a re-sealable freezer bag to store. I usually make this recipe and then we turn it into 2 dinners and freeze 2 for the future.
4. Add 1/2 cup chicken broth; you want the mixture to be moist but not watery >> This is your "stuffing"
5. Lightly dust your work surface and both sides of each puff pastry; if your puff pastries are in sheets (like the ones we use) just cut them into 5x5 squares once defrosted and soft
6. Roll out six 5''x5'' puff pastry sheets to approximately twice their size, elongating each corner like the points of a starfish
7. Place one chicken breast on each pastry sheet; season chicken with S+P
8. Place 1/4 cup stuffing mixture, lightly packed, on top of each chicken breast
9. Wrap pastry sheet around chicken and stuffing, taking opposite corners and snugly overlapping. Give the final two corners a twist to form a "knot" effect on top
10. Preheat oven to 400 degrees // place Wellington's on pizza stone or in lightly coated 9x13 glass pan (we prefer the stone)
11. On the stovetop or in the microwave, melt 2 TBSP of butter and using a pastry brush, brush butter lightly on top of each Wellington
12. Bake uncovered in 400 degree oven for 30 minutes or until golden brown and to an internal temperature of 165 degrees.
13. Top with S+P and shredded parmesan cheese // As soon as I pull them out of the oven, I cut them in half and stuff them with parm so it melts nicely.
14. Store unbaked Chicken Wellington's in an airtight container in the fridge for up to one day or place them on a cookie sheet to freeze overnight and then in a re-sealable freezer bag to store. I usually make this recipe and then we turn it into 2 dinners and freeze 2 for the future.
Enjoy!
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