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Nutrition info

AmountPer Per 1/4 recipe serving
  • Calories1080
  • Protein57 g
  • Fat67 g
  • Saturated fat17 g
  • Carbohydrates59 g
  • Fibre3 g
  • Sugars3 g
  • Cholesterol175 mg
  • Sodium1160 mg
% Daily ValuePer Per 1/4 recipe serving
  • Potassium
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin C
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Chicken and Mushroom Wellington

  • Breast
  • Dinner
Prepping35min
Cooking55min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 57 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1
Preheat oven to 400°F (200°C). Place chicken breasts on work surface. Slice lengthwise through centre of each breast, without cutting all the way through. Open up like a book; place sheet of plastic wrap on top. Using meat mallet or rolling pin, flatten into 1/2-inch (1 cm) thickness. Season with half of the salt and pepper; set aside.
2
Heat half of the oil in large skillet set over medium-high heat; cook mushrooms, onion and garlic for 13 to 15 minutes or until onion and mushrooms are tender and browned and moisture has evaporated.
3
Add wine; cook for 2 to 3 minutes or until pan is almost dry. Add spinach; cook for about 1 minute or just until starting to wilt. Reduce heat to low. Stir in cream; simmer for 5 to 8 minutes or until thickened and creamy. Season with remaining salt and pepper.
4
Spread mushroom mixture evenly over butterflied chicken breasts, leaving 1-inch border along edges and roll up to enclose filling. Heat remaining oil in large skillet set over high heat; sear rolled chicken breasts, turning occasionally, for 2 to 3 minutes per side or until evenly browned. Let cool completely.
5
Brush mustard over puff pastry sheets. Place 1 chicken roll on each piece of puff pastry; roll up to enclose, tucking in edges and pinching to seal. Transfer seam side down to parchment paper–lined baking sheet. Refrigerate for 30 minutes.
6
Brush pastry with egg; bake for 25 to 30 minutes or until pastry is golden, flaky and internal temperature of reaches 165°F (74°) on instant-read thermometer inserted in centre of chicken. Let cool slightly before slicing.
Recipe noteIf the chicken breast is unravelling while searing, skewer with toothpicks to hold it together. Remove toothpicks before rolling in pastry.