Chicken Wellingtons

"You can prepare Wellingtons in advance; cover and refrigerate up to several hours or overnight before baking. Substitute bottled pesto for the tapenade if you like."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
45mins
Ingredients:
6
Serves:
4

ingredients

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directions

  • Preheat oven to 180°C/160°C fan forced.
  • line a baking tray with baking paper. Place thighs on a work surface, open out and generously spread tapenade inside each. Fold fillets back into shape.
  • Cut pastry sheets in half. Place chicken at one end of the sheet fold edges in, fold pastry over chicken and roll to make a neat parcel. Pinch sides to seal.
  • Place, seam-side down, on a prepared tray. Brush with egg to glaze. Sprinkle with basil.
  • Bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown.
  • Serve with vegetables.

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Reviews

  1. We thoroughly enjoyed this dish though personally I think I would prefer a mushroom duxelle to the tapenade but it made a nice change to the usual, thank you Sonya01, made for Name that Ingredient tag game.
     
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RECIPE SUBMITTED BY

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
 
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