Chicken Wellington
Ingredients:
2 large boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
8 ounces mushrooms, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
4 slices prosciutto
1/4 cup cream cheese, softened
1/4 cup Dijon mustard
1 sheet puff pastry, thawed
1 egg, beaten
Instructions:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Season the chicken breasts on both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 2 to 3 minutes per side, just until lightly golden. The chicken should not be fully cooked. Remove from the skillet and let cool slightly.
In the same skillet, melt the butter over medium heat. Add the chopped mushrooms and cook, stirring often, until they release their moisture and become dry and lightly browned. This step is important to prevent a soggy pastry.
Add the minced garlic and thyme, cooking for another 30 seconds until fragrant. Remove from heat and allow the mushroom mixture to cool completely.
Lay out a sheet of plastic wrap. Arrange the prosciutto slices slightly overlapping to form a rectangle large enough to wrap the chicken. Spread a thin layer of cream cheese over the prosciutto, then evenly spread the cooled mushroom mixture on top.
Brush each chicken breast with Dijon mustard, then place it in the center of the prosciutto and mushroom layer. Using the plastic wrap, tightly roll everything around the chicken to form a compact log. Twist the ends to secure and refrigerate for 15 to 20 minutes to help it hold its shape.
Roll out the puff pastry on a lightly floured surface. Remove the chicken from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the chicken, sealing the edges tightly. Trim any excess pastry if needed.
Place the wrapped chicken seam-side down on the prepared baking sheet. Brush the pastry all over with the beaten egg to give it a golden finish.
Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed and golden brown and the chicken is fully cooked. The internal temperature should reach 165°F (74°C).
Remove from the oven and let rest for 5 minutes before slicing. This helps keep the filling intact and juicy.
Serving Suggestions:
Serve Chicken Wellington with roasted vegetables, mashed potatoes, or a light green salad. A simple cream or mustard sauce pairs beautifully with the flaky pastry and savory filling.
Tips for Best Results:
Make sure the mushroom mixture is completely dry before assembling.
Chilling the wrapped chicken helps maintain a neat shape.
Avoid overfilling to ensure the pastry seals properly.
Chicken Wellington is elegant, comforting, and flavorful, offering tender chicken wrapped in savory layers and crisp, golden pastry, perfect for special dinners or impressive home-cooked meals.