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 Time30minutes
Cook Time45minutes
Total Time1hour15minutes
Servings4servings
Calories809kcal
AuthorBarry C. Parsons
Ingredients
One pkg1 pound, 2 sheets frozen puff pastry, thawed
6boneless chicken breasts
salt and pepper to season
For the Country Cranberry Pecan Stuffing
3Tbspextra virgin olive oil
3cloveschopped garlic
1/2small red onionminced
6cupsbreadcrumbscrusty French or Italian or any good rustic artisan type bread
3tbspchopped fresh oregano
1tbspchopped fresh sage
2tbspchopped fresh thyme
1tspnutmeg
½tspground black pepper
Salt to season
1cupfresh or frozen cranberries
1cupchopped toasted pecans
¼cupmelted butter
1/2cupchicken 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 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.
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.
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.