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Chicken Wellington with Country Cranberry Pecan Stuffing

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.
Course Dinner, Dinner Party Main Course
Cuisine North American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.