Sponsored by

Chef Eric Ford's Chicken Wellington

Eric Ford, chef with Howard Johnson Hotels in Springfield, shares his recipe for Chicken Wellington.
Chef Eric Ford's Chicken Wellington

4 - 6 oz. chicken breast
8 oz. sliced mushrooms
2 T butter
2 oz. minced garlic
1 oz. sliced shallot
8 slices provolone cheese
2- 5.5 oz boursin cheese
1 box french puff pastry (found in the freezer section)
salt & pepper to taste


Pre-heat oven to 350.
Grease appropriate size baking dish to place wellingtons in without crowding so they will brown on all sides.
Thaw frozen puff pastry & cut into 8-5 x 5 squares.
Saut mushrooms, minced garlic & shallots in butter until almost a dry texture.
Place uncooked chicken breast on thawed puff pastry square.
Place 1/4 of the mushroom mixture on top each chicken breast.
Place 2 slices of provolone cheese on top the mushroom mixture.
Place 1/4 the boursin cheese on top the provolone cheese.
Cover with the remaining squares of puff pastry crimping the edges together so none of the stuffing can leak out during the baking process.


Brush with egg wash & sprinkle herbs & Asiago cheese on top to add extra color & flavor to the outside.

Bake for 35 minutes in a 350 oven or until internal temp reaches 160 degrees.

Page: [[$index + 1]]
comments powered by Disqus