Chicken Wellington

Chicken Wellington
Servings: 6 Prep 10 mins Roast 425°F 25 mins


  • 1 package (10 ounces) frozen chopped broccoli, thawed, drained
  • 1 package (5.2 ounces) garlic-herb spreadable cheese
  • 1 package (17 1/4 ounces) frozen puff pastry sheets, thawed
  • 6 boneless, skinless chicken breast halves (2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 cup plain dry bread crumbs
  • 1 tablespoon water

Make It

1. Heat oven to 425 degrees F. In bowl, stir broccoli and cheese to combine. Set aside.

2. On lightly floured surface, roll out each pastry sheet to a 14 x 12-inch rectangle. Cut each sheet into 4 (7 x 6-inch) rectangles.

3. Season both sides of chicken with salt. Spread 1/4 cup broccoli mixture over pastry. Place chicken on top. Sprinkle with 2 teaspoons bread crumbs. Brush egg mixture onto edges of rectangle; fold pastry over chicken. Press the edges to seal. Place seam-side down on ungreased shallow baking pan. Repeat with each chicken breast.

4. With remaining pastry, using a small cookie cutter, cut out decorative shapes. Brush egg mixture over pastry packets. Place decorations on top of packets; brush with additional egg mixture.

5. Bake at 425 degrees F for 25 minutes or until pastry is golden and instant-read thermometer registers 160 degrees F. Serve with a purchased Spinach-Cranberry Salad mix tossed with bottled raspberry vinaigrette.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 701, Fat, total (g): 35, chol. (mg): 163, sat. fat (g): 11, carb. (g): 52, fiber (g): 8, pro. (g): 44, sodium (mg): 751, Percent Daily Values are based on a 2,000 calorie diet.