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| 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)
Directions
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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