Chicken Wellington

Recipe by hepcat1
READY IN: 50mins




  • Heat oven to 425.
  • In bowl, stir broccoli and cheese to combine and set aside.
  • On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
  • Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
  • Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
  • Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
  • With remaining pastry, using a small cookie cutter, cut out decorative shapes.
  • Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
  • Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
  • TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.