Mediterranean Chicken Wellington: Elevate your dinner with this fun take on chicken wellington. A blend of earthy olives and sun-dried tomatoes brightens up this fancy-looking but easy-to-make family favorite.
Serving size: 4 per loaf |
Yield: 2 loaves |
Prep time: 20 minutes |
Cook time: 35-45 minutes |
Inactive time: 35-45 minutes |
Total time: 65 minutes
Ingredients:
- 3 cups diced Lemon Pepper Rotisserie Chicken
- ½ tablespoon dry oregano
- ½ teaspoon black pepper
- ¼ cup chopped Castelvetrano Italian olives, pitted
- 2 tablespoons pearled capers
- ¼ cup diced red onions
- ½ cup crumbled feta cheese
- ½ cup sun-dried tomatoes, chopped
- ½ cup bread crumbs
- 3 eggs, divided
- 1 cup heavy whipping cream
- 2 sheets puff pastry, thawed
Instructions:
- Preheat oven at 425ºF. Prepare a baking dish with parchment paper and vegetable spray.
- Place two cups of chicken in a blender with cream and 2 eggs. Blend well, you may have to stop and stir or shake the pitcher and blend some more until the mixture is well incorporated. Remove the contents into a mixing bowl.
- Fold in the remaining chicken, oregano, black pepper, olives, capers, onions, cheese, tomatoes and bread crumbs. Set aside.
- Whisk 1 egg with 2 tablespoons of water for the egg wash.
- On a lightly floured surface, roll out the puff pastry to about ¼ inch thick. Place half of the chicken mixture in the center of the pastry and fold the longer sides, brush with egg wash to seal. Trim the ends and fold the pastry over brush with egg wash to completely seal. Save the trimmed pieces to decorate.
- Place on a prepared baking sheet. Brush the egg wash over the top and with the extra pastry decorate using cutters or strips. Brush the outside again with the egg wash.
- Bake for 25-35 minutes for one, if baking two at the same time cook longer, about 35-45 minutes.
