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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.

Chicken Wellington with Country Cranberry Pecan Stuffing

Chicken Wellington with Country Cranberry Pecan Stuffing

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.

Chicken Wellington with Country Cranberry Pecan Stuffing

Chicken Wellington with Country Cranberry Pecan Stuffing

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.

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Chicken Wellington with Country Cranberry Pecan Stuffing
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
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.
Course: Dinner, Dinner Party Main Course
Cuisine: North American
Servings: 4 servings
Calories: 809 kcal
Author: Barry C. Parsons
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 Tbsp extra virgin olive oil
  • 3 cloves chopped garlic
  • 1/2 small red onion minced
  • 6 cups breadcrumbs crusty French or Italian or any good rustic artisan type bread
  • 3 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 1 tsp nutmeg
  • ½ tsp ground black pepper
  • Salt to season
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped toasted pecans
  • ¼ cup melted butter
  • 1/2 cup chicken or turkey stock
Instructions
To prepare the stuffing
  1. 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.
  2. You can also cook it in a covered casserole at 300 degrees F for about ½ hour.
To assemble the Chicken Wellington
  1. 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.
  2. Brush all the edges of the pastry with an egg wash of 1 egg whisked together with 2 tbsp 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.
  3. 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.
  4. Serve with your favorite chicken gravy.
Recipe 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.

Recipe Rating




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Judy

Saturday 28th of December 2019

This is the second Christmas I have made this for the no-red-meat eaters in our family. It's delicious and comes out just like it looks in the picture. Thanks for a great recipe!

Holly

Friday 20th of December 2019

Is there another option than stuffing in the Wellington? I already have stuffing as a side.

Marion Britt

Monday 29th of October 2018

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.

Barry C. Parsons

Tuesday 20th of November 2018

If they are 4 large breasts, then it's fine.

Diane Kellogg

Friday 15th of December 2017

Do you cook the chicken before putting it onto the pasrty puff?

Barry C. Parsons

Friday 15th of December 2017

No, I just let them cook inside the pastry.

Judy-in-nl

Monday 26th of March 2012

I've made this twice recently. Everyone loved it!

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