Thursday, May 13, 2010

Chicken Wellington Share Tags: entree This is a yummy flaky tender chicken recipe. Everyone will think you put tons of hard work into it and it is fairly easy. Stuffed with sauteed chicken and of course Philadelphia cream cheese. Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 4 4 boneless, skinless chicken breasts
1 1/2 cup(s) of fresh spinch leaves
3 cloves garlic, chopped
1/3 cup(s) of mushrooms, chopped
2 tbsp. of Extra virgin olive oil
1/3 cup(s) of white wine
1 pinch of salt & pepper
6 ounce(s) of Philadelphia cream cheese
1 package defrosted puff pastry
1 egg, beaten
1/4 onion, chopped
Take puff pastry out of freezer and thaw until pliable.
Preheat oven to 350 degrees.
Place chicken into plastic storage bag, pound until evenly 1/4 inch thick. Salt and pepper each breast. Set aside in refridgerator.
In medium skillet warmed at med. heat, add extra virgin olive oil. Add garlic and onion sautee 1 minute.
Add mushrooms and spinach sautee 2-3 minutes.
Add white wine, and reduce until liquid is almost gone about 5 mins.
Remove from heat a few minutes then add Philadelphia cream cheese. Mix together throughly.
Place seasoned chicken breast on a clean work space. Spread Philadelphia cream cheese mixture evenly over chicken breast.
Roll chicken breast tightly into a log shape, stuffing any filling that squeezes out back in.
Place chicken roll onto thawed, pliable puff pastry and completely wrap chicken with puff pastry and make sure to close all seems together.
Place puff pasrty wrapped chicken onto a greased baking dish. Lightly brush puff pastry with beaten egg.
Bake 25 minutes. Until pastry has a beautiful golden brown color. Internal temp. should be 160 degrees.
Slice into 1/2 thick medallions and serve on a bed of rice or mashed potatoes with fresh steamed vegetables.