Chicken Wellington
The Chicken Wellington is a showstopper dish that is perfect for any special occasion. With its golden puff pastry exterior and juicy chicken filling, it’s sure to impress your guests. The recipe is easy to follow, and the result is a delicious and flavorful dish that will leave everyone wanting more.
When the Chicken Wellington is ready, it’s golden brown on the outside and oozing with melted cheese and bacon on the inside. It’s a dish that looks and tastes amazing, and the best part is that it’s easy to make.
Serve it with a side salad or Greek roasted vegetables, and you have a complete meal that will satisfy even the most discerning of palates. With its rich and savory flavors, the Chicken Wellington is sure to become a family favorite.
Tips:
- You can use whatever stuffing you want – you can swap the cheddar for a different type of cheese and opt for mushrooms or dried tomatoes instead of bacon. You can find here a few more bacon substitute ideas.
- Ensure that your chicken is free from any liquids to prevent the puff pastry from cracking.
- If possible, leave the chicken roll for 2 hours in the refrigerator before preparing.
Please find the full Chicken Wellington recipe below!
Chicken Wellington
Ingredients
- 1 sheet of puff pastry
- 2 chicken breasts cut open
- 6 slices bacon
- 6 slices cheddar cheese
- 4 tbsp soft-flavored mustard
- extra virgin olive oil
- salt
- pepper
- all purpose flour (for sprinkling the puff pastry)
Instructions
- Place a piece of plastic wrap on your worktop, place one chicken breast on it, season with salt and pepper, put on top of it 3 slices of cheddar cheese, 3 slices of bacon and wrap it in a roll like a caramel with the membrane so that it closes well.
- Place a pan over high heat and let it heat. Once heated, remove the plastic wrap and sauté the roll for 2 minutes on each side, so that it gets a brown color. Follow the same procedure for the other chicken breast.
- Place the puff pastry sheet on your worktop, after you have sprinkled a little flour on it, roll it out a little with a rolling pin and cut it in half.
- With a brush spread 2 tablespoons of mustard on the surface of one roll, place on half of the sheet of puff pastry, wrap it well and with a fork and pierce the puff pastry on its outer surface. Follow the same procedure for the other chicken roll.
- Finally, place the two puff pastries on a baking sheet, which you have lined with parchment paper, and bake in a preheated oven at 180°C (360 °F) for 35-40 minutes. When ready, allow the Wellington rolls to cool for 5 minutes, cut them into pieces and serve.
Notes
If you’re looking for the beef version, check out the original beef wellington recipe.
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