Chicken Wellington with Country Cranberry Pecan Stuffing
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
Chicken Wellington with Country Cranberry Pecan Stuffing. tender chicken breast, cranberries and a delicious nut and breadcrumb stuffing, all wrapped in individual portions of puff pastry; dinner party perfect.
We had this delectable Chicken Wellington last weekend and I even warmed up the leftovers the next day for lunch! That means it must be good because everyone knows I don't do leftovers!!
The breadcrumbs for the stuffing came from some leftover country loaf from Georgetown Bakery. The cranberries were picked on the bogs near Newtown, Bonavista Bay by my father in law and the fresh herbs came from my back garden.
I also it with a pretty rich chicken gravy which I think makes the dish. Generally we almost always have Homemade Chicken Stock on hand. That's the base I always use when making homemade gravy.
This recipe is a great for dinner parties because it can be made well ahead of time and kept in the fridge until ready to pop into a hot oven for about 45 minutes; gets you out of the kitchen and spending more time with your guests.
Like this Chicken Wellington recipe?
You'll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Chicken Wellington with Country Cranberry Pecan Stuffing
Chicken Wellington with Country Cranberry Pecan Stuffing. Tender chicken breast, cranberries and a delicious nut and breadcrumb stuffing, all wrapped in individual portions of puff pastry; dinner party perfect.
Ingredients
- One pkg, 1 pound, 2 sheets frozen puff pastry, thawed
- 6 boneless chicken breasts
- salt and pepper to season
For the Country Cranberry Pecan Stuffing
- 3 tablespoon extra virgin olive oil
- 3 cloves chopped garlic
- ½ small red onion, minced
- 6 cups breadcrumbs, crusty French or Italian or any good rustic artisan type bread
- 3 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 1 teaspoon nutmeg
- ½ teaspoon ground black pepper
- Salt to season
- 1 cup fresh or frozen cranberries
- 1 cup chopped toasted pecans
- ¼ cup melted butter
- ½ cup chicken or turkey stock
Instructions
To prepare the stuffing
Sauté garlic and minced onion in olive oil and add to remaining ingredients. Toss together well and use as a stuffing for chicken, turkey or a loin roast of pork.
You can also cook it in a covered casserole at 300 degrees F for about ½ hour.
To assemble the Chicken Wellington
Season the chicken breasts with salt and pepper. Cut the puff pastry sheets in half . On each half sheet, place a handful of the stuffing (about a half cup) in the center of the pastry sheet and place a chicken breast on top of the stuffing.
Brush all the edges of the pastry with an egg wash of 1 egg whisked together with 2 tablespoon cold water. Bring both sides of the pastry up to the top of the chicken breast and pinch the other two ends together to seal the pastry. Flip the pastry wrapped chicken breast onto a parchment lined baking sheet so that the seams are on the bottom. At this point you can cut leaf shapes out of scraps of puff pastry and place on top of each serving for decoration if you like. Chill in the fridge for a half hour.
Brush the egg wash over the tops of the pastries and bake at 375 degrees for about 45 minutes until the pastries are a medium golden brown and the internal temperature has reached 175 degrees F on a meat thermometer. Let stand for about 10 minutes before serving.
Serve with your favorite chicken gravy.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
4Serving Size
1 servingAmount Per Serving Calories 809Total Fat 57gSaturated Fat 15gUnsaturated Fat 0gCholesterol 138mgSodium 429mgCarbohydrates 33gFiber 7gSugar 5gProtein 43g
I'm assuming that the stuffing isn't cooked prior to using it for the Wellington? Recipe didn't make that totally clear, at least not to me. Sounds really good though, something a little different
You assume correctly, Scott. There is no need to cook the stuffing beforehand, it steams quite nicely in the pastry. Folks liked this one at a recent dinner party...I did serve it with fantastic gravy though! 😉
Not sharing the gravy recipe, Barry? Shame shame. 🙂
Thanks for the info.
HAHA!No secrets there, Scott. I'm a turkey gravy purist. I add the turkey stock made from the last turkey we cooked to the freshly roasted bird's pan drippings, reduce it down by at least half and thicken with a flour slurry. Season to taste. Totally uncomplicated, totally intense flavour. I'm rarely led to fuss up a good turkey gravy. Simple is just better here. Perect for those Turkey Dressing and Gravy Paninis I have to have every time with the leftovers now. Now they are addictive! Gotta have that Georgetown Bakery Bread though! LOL!
This is truly picture-perfect. Looks brilliant!
I've made this twice recently. Everyone loved it!
Do you cook the chicken before putting it onto the pasrty puff?
No, I just let them cook inside the pastry.
Recipe says 4 servings, but it calls for 6 chicken breast is that just a typo or am I missing something? I want to make this soon.
If they are 4 large breasts, then it's fine.