Cook Chatty Cathy
New member
Yes for me PLEASE!!!!
Chicken Wellington
1 10"x10" sheet puff pastry thawed
1 tbsp melted butter
2 oz. fresh spinach
4 oz. sliced swiss cheese
4 oz. sliced prosciutto ham
8 oz. sliced cooked chicken breasts
Preheat oven to 400°F
Roll out pastry sheet and layer with spinach, leaving 1/2' on all sides except for the one closest to you. Layer chicken slices about 1" from the edge of the pastry sheet on the side closest to you. Place the prosciutto slices on top of the chicken and top with swiss cheese slices.
Roll the ingredients in the pastry until you reach the end. Pinch the two open ends shut, cut diagonal slices along the top of the pastry every 2".
Place the roll on a baking sheet coated with a non-stick spray. Bake at 400°F
on lowest rack for 15-20 minutes or until pastry turns golden brown. Slice diagonally and serve.
Serves 4.
Chicken Wellington
1 10"x10" sheet puff pastry thawed
1 tbsp melted butter
2 oz. fresh spinach
4 oz. sliced swiss cheese
4 oz. sliced prosciutto ham
8 oz. sliced cooked chicken breasts
Preheat oven to 400°F
Roll out pastry sheet and layer with spinach, leaving 1/2' on all sides except for the one closest to you. Layer chicken slices about 1" from the edge of the pastry sheet on the side closest to you. Place the prosciutto slices on top of the chicken and top with swiss cheese slices.
Roll the ingredients in the pastry until you reach the end. Pinch the two open ends shut, cut diagonal slices along the top of the pastry every 2".
Place the roll on a baking sheet coated with a non-stick spray. Bake at 400°F
on lowest rack for 15-20 minutes or until pastry turns golden brown. Slice diagonally and serve.
Serves 4.