CHICKEN WELLINGTON

CHICKEN WELLINGTON

DINNER AT HOME

I originally posted this recipe in 2011 with terrible pictures that were way too blurry.  Decided to make this recipe again and post it on my blog with higher quality photographs.  The recipe remained the same as my original post and once again the entire family loved the dish.  Quite surprised how easy this is to make if you have the right ingredients.  The chicken remains moist and all of the flavors pop.  This is a restaurant quality meal at a fraction of the price.  

Click link below to view my original post of Chicken Wellington;

http://greateatshawaii.blogspot.com/2011/10/chicken-wellington-dinner-at-home.html

CHICKEN WELLINGTON 

BONELESS AND SKINLESS CHICKEN BREASTS FROM COSTCO ARE PERFECT FOR THIS RECIPE

THAW THE INDIVIDUALLY WRAPPED CHICKEN BREASTS

SEASON WITH SALT, PEPPER AND GARLIC POWDER - SAUTE IN OLIVE OIL FOR ABOUT FIVE MINUTES ON EACH SIDE

COOK BOTH SIDES UNTIL THEY ARE GOLDEN BROWN

SET CHICKEN ASIDE

ROLL OUT PUFF PASTRY SHEETS TO ABOUT 14" X 14" AND THEN CUT IN 7" SQUARES

SPREAD LIVER PATE ONTO PUFF PASTRY SHEETS

ADD LAYER OF GARLIC AND HERB CHEESE SPREAD

PUFF PASTRY SHEET, LIVER PATE AND GARLIC/HERB CHEESE

ADD FRESH PARSLEY

NOW WERE READY TO PLACE THE CHICKEN

PLACE CHICKEN IN THE MIDDLE OF EACH SQUARE

CHICKEN IS READY TO BE WRAPPED

WRAP PUFF PASTRY AROUND THE CHICKEN BREAST AND CLOSE TIGHTLY

BRUSH CHICKEN PACKETS WITH EGG WASH AND WATER MIXTURE

BAKE AT 400 DEGREES FOR AROUND 20 MINUTES OR UNTIL GOLDEN BROWN

CHICKEN WELLINGTON DINNER WAS FANTASTIC!

CHICKEN WELLINGTON IS MOIST ON THE INSIDE

MAKE THIS AND YOU WILL BE LOVED!  RECOMMEND ADDING A GRAVY OR BROWN SAUCE WHEN SERVING.  I USED A WHITE WINE, SHALLOT, GARLIC, BUTTER AND BEEF STOCK REDUCTION.