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+ servings

Chicken Wellington

Angie Halten
Chicken and rice stuffed inside a flaky puff pastry, then drizzled with a sweet and savory sauce.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 8


  • 8 chicken breasts
  • 3/4 cup wild rice or risotto cooked
  • 1/4 cup grated orange peel
  • 2 sheets of GF puff pastry thawed for 20min
  • 2 egg yolks mixed with 1 Tbsp water
  • 1 1/4 cup red currant jelly
  • 1 Tbsp GF mustard
  • 3 Tbsp port wine
  • 1/4 cup lemon juice


  • Stir in orange peel into cooked rice, set aside.
  • Roll out each puff pastry piece on a floured surface and cut into 8 equal squares.
  • Place a chicken breast (seasoned with salt and pepper) on each puff pastry square. Spoon about 1/4 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.
  • Bake at 375°F for 50 minutes.
  • Sauce: Heat jelly, mustard, wine and lemon juice in a saucepan. Serve this sauce on the side with chicken.


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.
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