Chicken Wellington
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
3 hrs
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Total Time
3 hrs 55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American, International
Chicken Wellington
Description
This Chicken Wellington recipe starts by seasoning chicken breasts, layering each with cheddar cheese and bacon slices, then rolling tightly to encase the fillings. The rolls are briefly sautéed on all sides to develop a browned exterior. Meanwhile, puff pastry sheets are lightly dusted with flour and rolled out slightly before being cut in half.
The rolls are brushed with soft-flavored mustard, placed on the puff pastry halves, wrapped securely, and sealed. The pastry edges are pierced with a fork to allow steam to escape during baking. The assembled parcels are baked until the pastry is golden and crisp, while the chicken inside remains moist and the cheese melts fully.
When served, this dish offers a combination of flaky pastry crust with a richly layered savory filling. The mustard adds a tangy note that highlights the smoky bacon and creamy cheddar, complementing the tender chicken breast. It makes a well-textured main course suitable for a special meal or gathering.
Ingredients
- 1 puff pastry sheet
- 2 chicken breast cut open
- 6 lices Bacon
- 6 lices cheddar cheese
- 4 tbsp mustard soft-flavored
- extra virgin olive oil
- salt
- black pepper
- all-purpose flour for sprinkling the puff pastry
Instructions
- Place a piece of plastic wrap on your worktop, place one chicken breast on it, season with salt and pepper, put on top of it 3 slices of cheddar cheese, 3 slices of bacon and wrap it in a roll like a caramel with the membrane so that it closes well.
- Place a pan over high heat and let it heat. Once heated, remove the plastic wrap and sauté the roll for 2 minutes on each side, so that it gets a brown color. Follow the same procedure for the other chicken breast.
- Place the puff pastry sheet on your worktop, after you have sprinkled a little flour on it, roll it out a little with a rolling pin and cut it in half.
- With a brush spread 2 tablespoons of mustard on the surface of one roll, place on half of the sheet of puff pastry, wrap it well and with a fork and pierce the puff pastry on its outer surface. Follow the same procedure for the other chicken roll.
- Finally, place the two puff pastries on a baking sheet, which you have lined with parchment paper, and bake in a preheated oven at 180°C (360 °F) for 35-40 minutes. When ready, allow the Wellington rolls to cool for 5 minutes, cut them into pieces and serve.
Notes
User Reviews
Overall Rating
4.9
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