When entertaining this summer, here is one of the top requested entrees enjoyed by Super Suppers customers wishing to impress their guests with an elegant, delicious dish.
Chicken Wellington
Yield: 6 servings
Spray a baking sheet with nonstick coating.
In a food processor, combine:
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1 1/2 cups canned sliced mushrooms, drained
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1/4 cup pasteurized liquid eggs or
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1 whole egg, beaten
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2 tablespoons Worcestershire sauce
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2 teaspoons dried parsley flakes
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1 teaspoon onion powder
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1/4 teaspoon dried thyme
Pulse until just blended. Put this mixture into a mixing bowl, and add 3/4 cup shredded Swiss cheese. Mix completely. Set aside.
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Take 6 (5 x 10) sheets of puff pastry from box, and place on workspace.
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Place a chicken breast toward the middle of each puff pastry sheet.
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Sprinkle each breast with 1/2 teaspoon each of kosher salt and pepper.
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Place 1/4 cup of mushroom mixture on top of each chicken breast.
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Fold pastry around the chicken and mixture, pinch sides to enclose.
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Place the completed Wellingtons on the prepared baking sheet.
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Brush tops with egg wash (2 tablespoons of water and 1 beaten egg).
Cooking Instructions
Preheat oven to 375°F. Bake uncovered 35 to 40 minutes or until chicken reaches the internal temperature of 165°F. Pastry should be golden. Cooking times may vary due to differences in ovens.
Suggested Sides
Serve with a side of chicken gravy or Hollandaise sauce for the Wellington, and green beans with almonds and thyme, or wild rice.