Chicken Wellington







A recipe allowed in a / diet.

Meaty on the inside, delicately crispy on the outside. This is how chicken Wellington could be briefly described. Give it a stronger sour hint by coating the chicken breast with mustard. Bring a prosciutto and mushroom mixture into the equation and wrap the whole thing in flaky puff pastry. From here it’s all baking to perfection.

Nutritional Chart

Calories: 906 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 29 g
  • 64 g
  • 54 g

Ingredients Needed for Chicken Wellington

For the mushroom mixture:

2 teaspoons of vegetable oil
5 ounces of mushrooms
1 ounce dried porcini
2 garlic cloves, crushed
1 teaspoon fresh thyme, chopped

For the chicken:

10 ounces of chicken breast, 2 butterflied halves
1 tablespoon mustard
4 ounces of prosciutto crudo (8 strips)
2 puff pastrys sheets
1 whisked egg

How to Make Chicken Wellington

  1. For the mushroom mixture:

    Heat the oil in a skillet over low heat and add the mushrooms. Cook and stir them until tender.

  2. Add the porcini. Stir for 30 seconds. Add the garlic and fresh thyme. Cook and stir for 10 minutes.
  3. Season with salt and pepper. Transfer to a mixer bowl. Mix until even and set aside.
  4. For the chicken:

    Place the butterflied chicken breast halves on the work surface. Season them on both sides with salt and pepper, then coat them with mustard. Set them aside.

  5. Lay a plastic wrap on the work surface. Place 4 partially overlapping slices of prosciutto on it. Spread 1/2 of the mushroom mixture on them, then add one mustard-coated chicken breast on top of them.
  6. Simultaneously roll the prosciutto slices with the help of the plastic wrap.
  7. Lay one puff pastry sheet on the work surface. Place the prosciutto roll in the middle then wrap it. Trim the puff pastry sheet’s elongated ends using a plastic knife. Coat it with whisked egg, lightly score the pastry with a skewer, a toothpick or a knife. Follow the same steps for the remaining prosciutto and chicken breast.
  8. Line a baking tray with parchment paper, place the two pastry wraps on it, and bake for 40 minutes at 360⁰F/180⁰C.

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