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Chicken Wellington

Chicken and rice stuffed inside a flaky puff pastry, then drizzled with a sweet and savory sauce.

Chicken Wellington
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Serves: 8
Chicken and rice stuffed inside a flaky puff pastry, then drizzled with a sweet and savory sauce.
Ingredients
  • 8 chicken breasts
  • ¾ cup wild rice or risotto, cooked
  • ¼ cup grated orange peel
  • 2 sheets of GF puff pastry (thawed for 20min)
  • 2 egg yolks (mixed with 1 Tbsp water)
  • 1¼ cup red currant jelly
  • 1 Tbsp GF mustard
  • 3 Tbsp port wine
  • ¼ cup lemon juice
Instructions
  1. Stir in orange peel into cooked rice, set aside.
  2. Roll out each puff pastry piece on a floured surface and cut into 8 equal squares.
  3. Place a chicken breast (seasoned with salt and pepper) on each puff pastry square. Spoon about ¼ cup rice on top. Fold pastry over chicken and tuck ends in. Place seam-side down on a greased baking tray, and brush with egg yolks.
  4. Bake at 375°F for 50 minutes.
  5. Sauce: Heat jelly, mustard, wine and lemon juice in a saucepan. Serve this sauce on the side with chicken.
Notes
If you have extra puff pastry, decorate the tops by using a small cookie cutter to cut out shapes and place on the top of each pastry wrap.

 
FAQ: Is Port Wine Gluten Free?

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