Cooking For A Crowd - Large Sized Main Dish Recipes
 Chicken Wellington Recipe
Recipes for Quantity Cooking


Chicken Wellington

3 lbs. fresh mushrooms diced
1 lb. fresh onion, diced
1/2 lb. fresh celery, diced
3 - 4 tablespoons oil
1 teaspoon mixed herbs - basil, oregano, thyme or rosemary
salt and pepper 
50 (4 oz.) raw chicken breasts, boneless and skinless
50 (5") puff pastry squares

Preheat oven to 375 F.

Dice onions, celery and mushrooms in a food processor.

Salt and pepper chicken breasts. Brown chicken breasts in a pan with oil until about half done. Cool completely.

Lay out pastry and spoon l oz. of veggies onto each one.

Place one chicken breast on each square; wrap pastry around each one sealing with a little water. Brush with egg.

Bake at 375 F. in a convection oven for 20 minutes or in a regular oven for 25 minutes or until golden brown.

Optional: Top the chicken and mushroom mixture with a slice of gruyere cheese before wrapping. Serve with Hollandaise Sauce.

Note: These can be made a day ahead. Place wrapped chicken on a cookie sheet. Make sure that the pastry is covered well with the egg wash. Do not cover the cookie sheet. You can lay a piece of wax paper over very loosely. If you cover them tightly the pastry will get soggy!

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