Chicken Wellington is a simplified twist on the classic Beef Wellington dish. Chicken Breasts are pan fried then wrapped in puff pastry with fresh herbs and a surprise inside! Baked until golden and puffed, this dish is simple enough to be made for weeknight dinners, yet impressive enough to serve at dinner parties - give it a go!
|Chicken breasts||4 Small , trimmed|
|Puff pastry sheet||4 (Frozen Ready Rolled)|
|Caramelised onion||8 Teaspoon (I used store bought)|
|Fresh thyme||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Black pepper||To Taste|
Preheat oven to 200C/400F.
Line baking tray with parchment paper.
Heat a skillet with oil and brown chicken breasts in it over medium heat. (2 minutes per side)
Transfer to a plate and allow to cool once done.
Place caramelized onions over pastry sheet and place chicken breast over it.
Sprinkle black pepper, thyme and roll the pastry sheet.
Seal edges as shown in the video and place over baking sheet.
Baste egg wash over it and pop into oven.
Bake for 20-25 minutes or until golden brown.
Serve and enjoy!