Chicken Wellington is a delicious twist on the classic dish, featuring tender chicken breasts wrapped in flaky puff pastry with a creamy mushroom and spinach filling.
In a skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for about 5-7 minutes per side until golden brown and cooked through. Remove from skillet and let cool.
In the same skillet, add chopped mushrooms and garlic. Sauté for about 5 minutes until mushrooms are softened. Stir in thyme and spinach, cooking for an additional 2 minutes. Remove from heat and let cool slightly.
In a bowl, mix together the cream cheese and the mushroom-spinach mixture until well combined.
Once the chicken has cooled, spread the cream cheese mixture evenly over the top of each chicken breast.
Roll out the puff pastry on a lightly floured surface. Cut the pastry into two rectangles large enough to wrap around each chicken breast.
Place each chicken breast in the center of a pastry rectangle. Fold the pastry over the chicken, sealing the edges with a fork. Brush the tops with the beaten egg.
Place the wrapped chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the pastry is golden brown.
Let cool for 5 minutes before slicing and serving.
Notes
For a twist, try adding crumbled bacon or grated cheese to the cream cheese mixture.
You can also substitute the chicken with turkey or a plant-based protein for a different flavor.