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Chicken Wellington Recipe

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This recipe for Chicken Wellington is from The Clark Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts, thawed
1/2 cup water
1/2 tsp. chicken bouillon granules
1/2 cup instant rice
1/2 cup chopped fresh spinach
1/4 cup finely chopped red bell pepper
1 container refrigerated crescent rolls
Directions:
Directions:
In medium saucepan, combine water and bouillon granules; bring to boil; add rice.
Remove from heat; let stand for 5 minutes.
Stir in spinach and bell pepper; mix well.
In meantime, flatten each chicken breast to about 1/ inch by pounding between pieces of waxed paper. Season with salt and pepper. Place 1/4 of rice mixture on each chicken breast. Roll up, tucking edges. Divide crescent roll dough into 4 squares. Press each square to measure 6x6 inches. Place chicken in center and fold dough, pressing edges to seal.
Place on greased baking dish, seams down.
Bake 25-30 minutes or until golden brown.
Serve immediately with asparagus and side salad.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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