4.9 from 237 votes
Chicken Wellington
Chicken Wellington wraps seasoned chicken breasts layered with cheddar cheese and bacon in a light puff pastry. The chicken rolls are quickly pan-seared for color and then enclosed in mustard-coated pastry, pierced for ventilation, and baked. This method yields a flaky golden crust with a savory, layered filling combining tender chicken, smoky bacon, and melted cheese, accented by tangy mustard.
Prep Time
15 mins
Cook Time
40 mins
Additional Time
3 hrs
Total Time
3 hrs 55 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
American, International
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.
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