Chicken Wellington

A delightful Chicken Wellington recipe with a creamy Dijon sauce that transforms a simple meal into a special occasion dish.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 pieces chicken breasts, diced You can also use leftover roast chicken.
1 sheet puff pastry Ready-made is recommended for convenience.
100 g creamed spinach Adds moisture; kale can be substituted.
1 tbsp Dijon mustard Secret ingredient that elevates the dish!
1 piece egg, beaten For brushing to achieve a golden shine.
to taste salt and pepper Himalayan pink salt recommended.
1 tbsp olive oil Always use extra virgin.
50 g grated cheddar Optional, use if desired.

Method

Preparation

Preheat your oven to 200°C (180°C fan) or 400°F.
Heat the olive oil in a pan over medium heat. Add the diced chicken and season with salt and pepper, cooking until it's lightly browned.
Stir in the creamed spinach and Dijon mustard, blending everything well, and cook for a couple more minutes.
Roll out your puff pastry on a floured surface to create a rectangle big enough to enclose your chicken mixture.
Spoon your chicken mix into the center of the pastry. Fold it over and pinch the edges to seal.
Place your wrapped Wellington seam-side down on a baking tray and brush with the beaten egg.
Bake in the preheated oven until golden.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gSodium: 700mgFiber: 2gSugar: 1g

Notes

Serve with buttery mashed potatoes and a simple green salad. Leftovers taste even better as the flavors deepen overnight. For culinary success, remember: if you burn the top, cover it with foil, and if you're out of spinach, use frozen peas or kale blended with cream instead.

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