This is a wonderful recipe, but very rich. This is a special
occasion type recipe . We have served it for several banquets
and also for our pastors wives conference. This dish will
require some working knowledge of puff pastry as well
as time and patience. The serving size will depend on
how thick you wish to slice it.
Yeild: Serves 6 or more
For Wellington:
1 sheet puff pastry dough
3 5 oz. chicken breasts, boneless and skinless
2 T. canola oil
1 t. garlic, minced
2 c. spinach
¾ c. sliced mushrooms
¼ yellow onion, sliced
2 T. olive oil
6 oz. gruyere or jack cheese
For Sauce:
3 T. olive oil
4 cloves garlic, minced
½ c. marinated sundried tomatoes, extracted from
juice and roughly chopped
1 c. marinated artichoke hearts, roughly chopped
2 c. heavy cream
1 c. parmesan (or ½ c. parmesan and ½ c.
romano)
Instructions:
Allow puff pastry dough to thaw to room temperature according
to the manufacturer's directions. Place chicken breasts
in large zipper bag and, using a mallet, pound each breast
until they are approximately ¼ inch thick. Heat
the canola oil in a sautee pan. Add garlic then the pounded
chicken breasts. Sear chicken until it is white on one
side then flip over and sear the other side. DO NOT cook
chicken all the way through as you will complete the cooking
in the oven. Blanch the spinach by placing it in a strainer,
submerge it in boiling water for just a few seconds, then
place it immediately in ice water bath. Remove from the
water and ring out the spinach as best as possible, Set
aside. Sautee the mushrooms and onions in the oil until
both are fully cooked. Drain the liquid and set aside.
Spread out your puff pastry dough on a sheet of parchment
paper or wax paper (this will help in the rolling process).
On the lower 1/3 of your dough, place the pounded chicken,
side by side leaving room and the left and right side
to seal the log later. Next place the sliced cheese on
top of the chicken, just one layer, until the entire surface
is covered. Place spinach in a horizontal line across
the chicken, then top that with a line of the mushroom-onion
mixture. Next, using the parchment paper, fold the dough
over so that the chickens roll in half. Continue rolling
the dough until it forms a log. Pinch the dough at the
end to create a seam. Then fold and pinch the ends to
seal. Place the roll in a greased loaf pan or roasting
pan and place in a 350 degree oven. Cook until internal
temperature reaches 160 degrees.
While Wellington is cooking, in a small sauce pot, heat
the oil and throw in the garlic. Once the garlic begins
to tan, add the chopped tomatoes and artichoke hearts.
Sautee for 1-2 mintues then add the cream. Bring the cream
to a boil then whisk in parmesian cheese. Season with
salt and pepper if desired. Reduce heat to simmer. Simmer
for 10 minutes or until sauce begins to thicken. Be sure
to stir frequently as milk may burn on the bottom of the
pan.
Remove Wellington from oven. Let the dish rest for 5
minutes then Slice and serve with sauce running a vertical
line down the slice so you can still see the colors and
the inside of the Wellington slice. Serve with your favorite
steamed vegetable.
