Saturday, January 19, 2008

Chicken Wellington

2 cups chopped button mushrooms
2 cups chopped yellow onions
1 clove garlic, chopped
2 tablespoons olive oil to saute vegetables
1 egg
1 cup chicken stock
1 1/2 cups bread crumbs
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon sage
4 chicken breast halves (6 ounces each), pounded to 1/2-inch thickness
1 package of puff pastry sheets, thawed, cut into 8 (5-inch)squares
1 egg, beaten to use as egg wash
Additional puff pastry and egg wash to garnish Wellingtons (optional)

In saucepan or skillet, saute mushrooms, onions and garlic in oil until onions are translucent. Remove from heat and transfer to bowl. Add all remaining ingredients but chicken, pastry and egg for egg wash and mix well. Cool.
Place 1/4 cup stuffing on each breast and fold to encase stuffing in center. Place each breasts on 1 square of pastry. Brush egg wash around edge of pastry then put second square of pastry over chicken and pinch edges to seal. If desired, decorate tops of Wellingtons with additional puff pastry that has been cut into thin strips. Brush strips with additional egg wash.
Preheat oven to 375 degrees. Line sheet pan with parchment paper and lightly oil paper.
Place Wellingtons on paper and bake in preheated oven 30 to 35 minutes or to an internal temperature of 165 degrees. Makes 4 servings.

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