Description
This Chicken Wellington features a crisp, golden pastry encasing succulent chicken breast and a flavorful herb filling. It’s a delightful dish perfect for celebrations and family gatherings.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 sheet puff pastry, thawed but cold
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup finely chopped mushrooms
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 4 slices prosciutto
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 teaspoon water
- Salt, to taste
- Black pepper, to taste
Instructions
- Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes on each side until golden brown. The chicken should reach an internal temperature of 165°F (75°C). Avoid overcrowding the pan to ensure even cooking.
- Once the chicken is cooked, remove it from the skillet and let it cool completely on a cutting board. This cooling step is essential to prevent soggy pastry later on.
- In the same skillet, add 1 tablespoon of butter. Once melted, add 1 cup of finely chopped mushrooms, 1 small chopped shallot, and 2 minced garlic cloves. Sauté for 5-7 minutes until the mixture is paste-like and the moisture has evaporated. Keep stirring to avoid burning. Allow the duxelles to cool.
- On a sheet of plastic wrap, lay out 4 slices of prosciutto slightly overlapping. Spread the cooled mushroom mixture evenly over the prosciutto, leaving a small border. Place the cooled chicken breast in the center and roll tightly using the plastic wrap to form a log. Chill in the refrigerator for 15-20 minutes.
- While the chicken is chilling, roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. Remove the chicken from the plastic wrap and place it in the center of the pastry. Fold the pastry over the chicken, sealing the edges tightly. Chill again for another 10 minutes to help the pastry maintain its shape while baking.
- Preheat your oven to 400°F (200°C). Mix 1 egg yolk with 1 teaspoon of water and brush the mixture over the top of the pastry for a golden finish. Cut small slits in the pastry to allow steam to escape.
- Bake the Chicken Wellington for 25-30 minutes, or until the pastry is golden brown and flaky. Use a food thermometer to check that the chicken's internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing, which will help the juices redistribute and avoid a soggy filling.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Don't skip the chilling steps! Chilling the wrapped chicken helps maintain the shape of your Wellington during baking and ensures the pastry bakes up perfectly flaky.