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Monday, April 4, 2016

CHICKEN WELLINGTON

CHICKEN WELLINGTON
DINNER AT HOME

I originally posted this recipe in 2011 with terrible pictures that were way too blurry.  Decided to make this recipe again and post it on my blog with higher quality photographs.  The recipe remained the same as my original post and once again the entire family loved the dish.  Quite surprised how easy this is to make if you have the right ingredients.  The chicken remains moist and all of the flavors pop.  This is a restaurant quality meal at a fraction of the price.  
Click link below to view my original post of Chicken Wellington;

BONELESS AND SKINLESS CHICKEN BREASTS FROM COSTCO ARE PERFECT FOR THIS RECIPE
THAW THE INDIVIDUALLY WRAPPED CHICKEN BREASTS
SEASON WITH SALT, PEPPER AND GARLIC POWDER - SAUTE IN OLIVE OIL FOR ABOUT FIVE MINUTES ON EACH SIDE
COOK BOTH SIDES UNTIL THEY ARE GOLDEN BROWN
SET CHICKEN ASIDE
ROLL OUT PUFF PASTRY SHEETS TO ABOUT 14" X 14" AND THEN CUT IN 7" SQUARES
SPREAD LIVER PATE ONTO PUFF PASTRY SHEETS
ADD LAYER OF GARLIC AND HERB CHEESE SPREAD
PUFF PASTRY SHEET, LIVER PATE AND GARLIC/HERB CHEESE
ADD FRESH PARSLEY
NOW WERE READY TO PLACE THE CHICKEN
PLACE CHICKEN IN THE MIDDLE OF EACH SQUARE
CHICKEN IS READY TO BE WRAPPED
WRAP PUFF PASTRY AROUND THE CHICKEN BREAST AND CLOSE TIGHTLY
BRUSH CHICKEN PACKETS WITH EGG WASH AND WATER MIXTURE
BAKE AT 400 DEGREES FOR AROUND 20 MINUTES OR UNTIL GOLDEN BROWN
CHICKEN WELLINGTON DINNER WAS FANTASTIC!
CHICKEN WELLINGTON IS MOIST ON THE INSIDE
MAKE THIS AND YOU WILL BE LOVED!  RECOMMEND ADDING A GRAVY OR BROWN SAUCE WHEN SERVING.  I USED A WHITE WINE, SHALLOT, GARLIC, BUTTER AND BEEF STOCK REDUCTION.

1 comment:

  1. Ma Ma Mia! Looks so delicious! I can't tell you how much sad i feeling right now as i can't even have the bite of this dish. No doubt that i am going to try this recipe straight away. A little help from cooking hawaiian style and little change may make it more delicious.

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