Chicken Wellington

No ratings yet

Easy Chicken Wellington with rosemary pesto wrapped in golden puff pastry. A flavorful and elegant dinner idea perfect for holidays, date nights, or Sunday suppers.

Prep Time15

Cook Time1

Course: Chicken

Cuisine: American

Keyword: puff pastry chicken

Servings:

Calories: 986kcal

Author: Milisa

Ingredients

2 chicken breasts boneless, skinless
1 orange cut into wedges
1 lemon cut into wedges
2 tablespoons Out Grilling SPG Seasoning or all purpose season salt
¼ cup butter sliced into pats
2 tablespoons rosemary pesto or basil pesto
2 sheets frozen puff pastry thawed
1 egg white
¼ cup parmesan cheese grated
fresh herbs optional for garnish

Instructions

Slice the orange and lemon. Place chicken breasts on a large piece of foil. Squeeze the juice of the lemon and orange over the chicken. Season with Out Grilling SPG Seasoning and top with a pats of butter.
Fold the foil edges to seal the packet and grill or bake at 350° the chicken for about 20 minutes. Carefully open the packet and transfer the chicken to the grill for another 5–10 minutes, just to get some nice sear marks. Remove from heat and let cool slightly.
Preheat oven to 400°.
Unfold the puff pastry and trim to fit each chicken breast. Make slits along both sides of the puff pastry sheet, leaving the center intact for the chicken. Place a chicken breast in the center and spoon rosemary pesto over the top. Fold the pastry strips over the chicken, alternating sides until it’s fully wrapped.
Beat the egg white until frothy and brush the egg wash over the pastry. Sprinkle with grated parmesan cheese. Place on a parchment paper lined baking sheet and bake at 375°F for 30–35 minutes, or until golden brown and puffed. Garnish with fresh herbs.
Cool for about 5 minutes. Use a sharp knife to slice into 3/4 – 1 inch slices.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350° oven for best results.

Nutrition