This little dish packs a lot of flavor with the herbed cheese and asparagus. This is also a show stopper for entertaining your friends and family with. By using the Pepperidge Farm Puff Pastry (my favorite cheat, because making your own puff pastry is a little labor intense) for an easy main dish.
There is nothing like the flaky crust, the cheese that has melted into the crust and chicken, and the light crunch of the asparagus. Pair this dish with a simple side salad and you have your main course done.
This can also be made into bite sized wellingtons, just like I did for the bite sized beef wellington.
You can also inter-change the filling with a Spinach, Pine Nut, and Gruyere filling OR the Spinach, Mushroom and Gruyere filling found here on Delicious Dishes Recipes. Just cut the filling for the recipe in half for four (4) main course chicken wellingtons.
More often than not the chicken breasts are just too big and thick for them to cook all the way through. So I just cut the breast in half.
To add a little color to the chicken I lightly salt and pepper each side of the chicken breasts and sear both sides in a hot oiled pan. You just want to get a little color on these bad boys. I hate eating anemic looking chicken and we are adding just a little more flavor by searing the chicken.
Once you have chopped your asparagus, garlic and shallot, sauté in a medium sized pan with one tablespoon butter and one tablespoon olive oil. Season with salt and pepper. Just cook until the shallots are translucent, we don’t want to overcook the asparagus. About 5 minutes should do the trick.
Bundle together by bringing the opposite corners together, cut or pinch off any extra puff pastry. Make sure that you pinch the puff pastry enclosing the filling fully. We don’t want anything to escape while baking.
Place each wellington on a parchment lined baking sheet. Brush with the egg wash and lightly salt and pepper the top. Bake at 400 degrees for about 25 minutes, or until the puff pastry is a deep golden brown.
- 2 large boneless, skinless chicken breasts, cut in half length wise
- 1 bunch of asparagus, cut into bite sized pieces
- 1 medium shallot, finely chopped
- 1 or 2 cloves of garlic, minced
- 8 tablespoons herbed cheese (such as Boursin or Rondele)
- Salt & pepper
- 2 tablespoons butter
- 2-3 tablespoons Olive Oil
- 1 egg whisked with 1 tablespoon water for egg wash
- Preheat your oven to 400 degrees f.
- Prepare a baking sheet lined with parchment paper.
- Cut the asparagus, garlic and shallot, add to a hot medium sized sauté pan with one tablespoon of the butter and one tablespoon of the olive oil. Season wish salt and pepper. Saute for about 5 minutes or until the shallots are translucent. Just be sure to not over cook the asparagus, they will continue cooking while in the oven. Remove from heat and set aside.
- In a medium sauté pan heat the butter and olive oil, making sure the pan is hot, salt and pepper the chicken on both sides, then sear each side of the chicken. Remove from heat and allow to cool slightly
- On a lightly floured surface, roll out one sheet of the puff pastry. Cut into four equal squares.
- Top each puff pastry square with 2 tablespoons of the herbed cheese and divide the asparagus mixture equally among the four squares.
- Top each with a chicken breast.
- Bundle each wellington together by bringing the opposite corners together and pinching the seams closed
- Place the wellingtons on the parchment lined baking sheet.
- Brush each wellington tops with the egg wash.
- Salt and pepper the tops
- Bake in the preheated oven for 25 minutes, or until the puff pastry is nice and golden brown
Allow the wellington to cool for a few minutes, plate. Here you have a very simple, yet impressive, dinner. Don’t be afraid to tinker around with fillings. Please share with me on how you create your chicken wellington. Enjoy!