Description
Crispy, golden pastry wrapped around juicy, flavorful chicken makes this Chicken Wellington impossible to resist. It looks fancy but is surprisingly simple to make at home.
Ingredients
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4 boneless, skinless chicken breasts (about 6 oz each)
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1 tbsp olive oil
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1 tsp salt
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1/2 tsp black pepper
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8 oz mushrooms, finely chopped
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2 cloves garlic, minced
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1 tbsp fresh thyme leaves
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1 tbsp unsalted butter
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1 tbsp Dijon mustard
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4 slices prosciutto
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1 sheet puff pastry, thawed
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1 large egg, beaten
Instructions
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Pat chicken dry and season with salt and pepper. Sear in olive oil for 2 to 3 minutes per side until lightly golden, then cool.
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Cook mushrooms in butter until moisture evaporates. Stir in garlic and thyme and cool completely.
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Brush chicken with Dijon. Layer prosciutto with mushrooms, place chicken on top, and roll tightly. Chill 15 minutes.
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Cut puff pastry into squares. Place wrapped chicken in center and seal edges tightly.
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Brush with beaten egg and score tops lightly.
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Bake at 400°F for 25 to 30 minutes until golden and internal temperature reaches 165°F. Rest 5 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American