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Chicken Wellington Recipe

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This recipe for Chicken Wellington, by , is from My Best of Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Merritt
Added: Monday, September 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Peppridge Farm Puff Pastry (sheets or shells), Boneless Chicken Breasts, Sliced Ham, Swiss Cheese

Directions:
Directions:
Thaw puff pastry. Preheat oven to 375. Pound chicken breasts down to uniform thickness (about 1.5 to 2" thick). Cut chicken breasts into pieces about the size of the palm of your hand. Cut puff pastry into pieces large enough to wrap all the way around the chicken. Place piece of chicken in center of pastry. Add a slice of cheese. Add a slice of ham. Wrap pastry around chicken trying to seal well. On ends, you can trim off excess pastry to within an inch or so of chicken. Turn so seam side is down. Press fork into edge of pastry to seal ends and make decorative edge. Place Chicken Wellington seam side down on baking sheet. Bake for about 30 minutes until golden brown. Serve with Cheese Sauce (see recipe list).

Number Of Servings:
Number Of Servings:
as many as needed
Preparation Time:
Preparation Time:
20 minutes plus cook time.
Personal Notes:
Personal Notes:
You can make these a day ahead, then bake later.

 

 

 

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