Chicken Wellington
A delightful dish featuring tender chicken breasts wrapped in flaky puff pastry, combined with a savory filling of mushrooms, spinach, and cream cheese, making it perfect for any occasion.
Ingredients
Main Ingredients
- 2 large chicken breasts
- 1 tablespoon olive oil for cooking
- Salt salt to taste
- Pepper pepper to taste
- 1 cup mushrooms, finely chopped
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 cup spinach, chopped
- 4 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 package puff pastry, thawed for wrapping
- 1 egg, beaten for egg wash
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Set aside to cool.
- In the same skillet, add the minced onion, garlic, and finely chopped mushrooms. Sauté until the mushrooms release their moisture and turn golden brown, about 5-7 minutes.
- Stir in the chopped spinach and fresh thyme, cooking for an additional 2-3 minutes until the spinach wilts. Remove from heat and let cool.
- In a bowl, combine the mushroom mixture with softened cream cheese and Dijon mustard. Mix until well combined.
- Roll out the puff pastry on a floured surface into a large rectangle. Cut it into two equal pieces.
- Place half of the cream cheese mixture in the center of each pastry. Top with a cooked chicken breast, then spread the remaining cream cheese mixture over the chicken.
- Fold the pastry over the chicken, sealing the edges with a bit of water. Make sure it’s tightly wrapped.
- Brush the tops with the beaten egg for a golden finish.
- Transfer the wrapped chicken to a baking sheet lined with parchment paper.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
- Remove from the oven and let it rest for a few minutes before slicing. Serve warm.
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Notes
Ensure that the chicken is fully cooled before wrapping it in pastry; otherwise, the heat will cause the pastry to become soggy. Use a good quality puff pastry for the best texture.