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Chicken Wellington

Made in Mexico City

When I was living in Mexico City I saw a photograph of a delicious steak Wellington. Everyone told me it was very difficult to make. I have to admit that it did look difficult. This is a variation on a French dish, filet de bœuf en croûte. It is basically a steak cooked in pastry puff. Before wrapping the steak, you layer it with mushrooms, cheese, or other flavorful goodies.

I made mine with chicken. The problem is that chicken takes longer to cook than steak. Nobody wants their chicken medium well or rare. But steak can have a little blood.

I made two Chicken Wellingtons for my husband and I. To go with it, I made a mandarin spinach salad. When it comes to dinner, I have one simple rule regardless if the main dish is simple or complex. Always serve with fresh vegetables: steamed, raw or grilled.

Chicken Wellington
2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened (you can substitute other cheeses if you like)
1/2 cup sliced fresh mushrooms (the French use truffles here)
1 tablespoon chopped green onion
1/8 teaspoon salt
Dash pepper
1 (4 ounce) package refrigerated crescent rolls (or pastry puff)

In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 3-cup baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into one long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.

I baked mine until they were golden brown. The first one I had to cut open and make sure it was cooked all the way through. How do you test that your chicken wellington is thoroughly cooked? It was my first attempt at making this dish, and it turned out okay.
Enjoy this recipe!

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