Spinach and Artichoke Chicken Wellingtons

Name: Spinach and Artichoke Chicken Wellingtons
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 5- to 6-ounce boneless, skinless, chicken breasts; 1 tsp Salt; 0.25 tsp Ground Black Pepper; 1 tbsp Italian Seasoning; Olive Oil; 3 tbsp Butter, softened; 3 oz Cream Cheese, softened; 0.25 cup Parmesan Cheese, grated; 0.75 cup Monterey Jack Cheese, grated; 1 cup frozen spinach (thawed (about 10 ounces)), chopped; 0.75 cup artichokes hearts, chopped; 0.5 tsp Garlic Powder; 1 sheet puff pastry (defrosted); 1 Eggs, beaten

Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.

Brooke1999

Prep25 min

Cook40 min

Total1 hr 5 min

Servings4

Difficultymedium

British

Ingredients

45- to 6-ounce boneless, skinless, chicken breasts
1 tspSalt
0.25 tspGround Black Pepper
1 tbspItalian Seasoning
Olive Oil
3 tbspButter, softened
3 ozCream Cheese, softened
0.25 cupParmesan Cheese, grated
0.75 cupMonterey Jack Cheese, grated
1 cupfrozen spinach (thawed (about 10 ounces)), chopped
0.75 cupartichokes hearts, chopped
0.5 tspGarlic Powder
1sheet puff pastry (defrosted)
1Eggs, beaten

Instructions

1
Season the chicken breasts with salt, pepper and Italian seasoning. Fold the short end of the chicken breast under the larger end to make the chicken breast into a rounded shape rather than oblong and secure with a toothpick. Pre-heat a skillet over medium-high heat. Add the olive oil and brown the chicken breasts on both sides. Remove the toothpicks and set the chicken breasts aside to cool.
2
Preheat oven to 425°F.
3
Squeeze the liquid out of the defrosted frozen spinach. Combine the softened butter and cream cheese in a bowl and fold in the Parmesan cheese, Monterey Jack cheese, spinach, artichoke hearts and garlic powder. Season with salt and pepper.
4
Roll out puff pastry to a 12-inch by 12-inch square. Cut the pastry into 4 equal 6-inch squares. Spread a quarter of the spinach mixture in the center of each square of puff pastry. Place a chicken breast on top of each pile of spinach. Fold the puff pastry up around the chicken, pinching the seams shut. You may have to gently stretch the dough to cover the chicken breast. Place the seam side down on a baking sheet and brush the outside of the dough with the egg wash. Bake for 25 to 30 minutes, until puff pastry is browned and chicken reaches an internal temperature of 165°F.