Chicken Wellington
A delightful twist on the classic beef Wellington, this dish combines tender chicken with a savory mushroom filling, wrapped in flaky pastry.
Ingredients
Main Ingredients
- 2 pieces chicken breasts
- 200 g mushrooms, finely chopped
- 1 piece onion, diced
- 2 cloves garlic, minced
- 4 slices prosciutto
- 1 tablespoon Dijon mustard
- 1 sheet puff pastry Ensure it's cold before wrapping
- 1 piece egg, beaten For egg wash
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- In a pan, sauté the onion and garlic until soft.
- Add the mushrooms and cook until the moisture evaporates.
- Season with salt and pepper.
- Spread Dijon mustard on each chicken breast.
- Wrap each breast with prosciutto.
- Place the mushroom mixture on top of the chicken.
- Wrap the chicken in puff pastry and seal the edges.
- Brush with the beaten egg.
Baking
- Bake for 25-30 minutes until golden brown.
Notes
Serve hot, garnished with fresh herbs like parsley or thyme. It pairs well with mixed greens or roasted vegetables. Consider adding herbs like thyme or rosemary to the mushroom mixture for richer flavor.