CHICKEN WELLINGTON RECIPES

Steps:

• Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Steps:

• Heat oven to 425.
• In bowl, stir broccoli and cheese to combine and set aside.
• On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
• Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
• Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
• Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
• With remaining pastry, using a small cookie cutter, cut out decorative shapes.
• Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
• Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
• TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.