Ingredients
Scale
- 2 large chicken breasts
- 1 sheet (14 oz) frozen puff pastry, thawed
- 8 oz cremini mushrooms, finely chopped
- 4 slices turkey prosciutto
- 2 tablespoons butter
- 1 teaspoon fresh thyme, chopped
- 1 large egg, beaten
- Salt and black pepper to taste
Instructions
- Step 1: Season the chicken breasts generously with salt and pepper. Sear them briefly in a hot skillet for 1-2 minutes per side to lock in juices, then set aside to cool. Prepare the duxelles by melting the butter and sautéing the chopped mushrooms and thyme until all moisture has evaporated (about 8-10 minutes).
- Step 2: On a piece of plastic wrap, lay out the bresaola slices slightly overlapping to form a rectangular sheet. Spread an even layer of the cooled mushroom duxelles over the bresaola, then place the seared chicken breast on top. Use the plastic wrap to help tightly wrap the bresaola and duxelles around the chicken. Repeat for the second breast.
- Step 3: Roll out the thawed puff pastry slightly and cut it in half. Place one wrapped chicken breast in the center of a pastry half. Brush the edges of the pastry with the beaten egg wash, then fold the pastry tightly over the chicken, trimming excess and sealing all edges completely. Place the completed Wellingtons seam-side down on a parchment-lined baking sheet.
- Step 4: Brush the entire surface of both pastries with the remaining egg wash. Score the top of the pastry with a sharp knife to create a few small vent holes. Chill the Wellingtons in the refrigerator for at least 15 minutes to prevent the pastry from shrinking during baking.
- Step 5: Preheat the oven to 400°F (200°C). Bake the Chicken Wellingtons for 25–35 minutes, or until the pastry is a rich golden brown and the internal temperature of the chicken registers 165°F (74°C). Let the Wellington rest for 5-10 minutes before slicing and serving.
Notes
- Ensure your mushroom duxelles are completely dry before wrapping; any remaining moisture will create steam inside the pastry casing, resulting in a soggy bottom crust.
- Store any leftover cooked Wellington tightly wrapped in the fridge for up to three days, though the puff pastry will lose its initial flaky crispness once refrigerated.
- For reheating, place the Wellington in a 350°F (175°C) oven for 10–15 minutes until warmed through; this moderate temperature helps crisp the crust without drying out the chicken.
- Serve slices immediately after resting alongside a bright, sharp accompaniment, such as a fresh arugula salad dressed with a lemon vinaigrette, to balance the rich pastry and filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American