Chicken Breasts Wellington Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 boneless ,skinless chicken breasts
S&P
1/2 cup dry white wine
2 Tbl, vegetable oil
1/2 lb.mushrooms,finely chopped
4 green onions ,sliced
1/4 cup butter or margarine
2 pkg. frozen puff pastry
1 egg
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Directions: |
Directions:1-Preheat oven for 350ºF. Press chicken breasts into a neat shape(?). Season with S&P. Arrange breasts in 15x10" jelly roll pan. Add wine and oil to pan. Cover tightly with foil
2-Bake in 350 F oven for 20 min or until breasts are firm. Spoon pan liquid into cup and allow chicken to cool.
3- Saute chopped mushrooms and green onion in butter/margarine. Season with 1 tsp. salt and enough liquid to make spreadable mixture. Cool,
4- Thaw frozen,puff pastry,following directions on box. Separate each package into 2 strips. Cut each strip in half lengthwise and roll out to a 10x15" rectangle on a floured cloth.
5-Coat outside of cooled chicken with 1/8 of mushroom mixture and place on a half of pastry. Fold the other half over the chicken ;trim and seal. Brush with mixture of beaten egg and 1 Tbl . cold water.
6-Take pastry trims and roll into thin ropes and shape into a bow for each bundle. Place on large cookie sheet. Bake in 375ºF oven for 40 minutes or until pastry is golden. Serve with Bearnaise Sauce. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour plus baking time |
Personal
Notes: |
Personal
Notes: While this recipe may sound a little labor intensive ,it also sounds delicious. A good meal for a special occasion. Have to find Bearnaise Sauce recipe.
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