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Chicken Wellington




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• 1 whole roasted chicken, light and dark meat chopped
  
• 2 cups cream cheese
  
• 3 cups fresh basil leaves
  
• 6 garlic cloves, minced
  
• 1/2 cup chopped kalamata olives
  
• 1 cup slivererd sun-dried tomatoes
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 1/2 teaspoons red pepper flakes
  
• 1 package puff pastry sheets
  
• 1 egg, beaten
  






Instructions



1. In a large bowl, mix together cream cheese, basil,
   garlic, olives, tomatoes, salt, pepper and red pepper
   flakes, crushed. Add chopped chicken, mixing well.
   Allow to sit about 20 minutes while pastry sheets
   thaw. Have oven heating to 350 toward end of standing
   time.
   
   
2. Unfold pastry and cut each sheet into 3 sections,
   making 6 rectangles. Roll each to 1/8-inch thickness
   and place 1 cup chicken mixture in center. Fold pastry
   around filling, sealing edges with a little cold water
   and pressing firmly. Make a hole in the center of each
   and brush with egg. Place on a baking sheet and bake
   at 350 for about 20 minutes or until browned.
   






Final Comments


Yield: 6 servings