CHICKEN WELLINGTONS
You can prepare Wellingtons in advance; cover and refrigerate up to several hours or overnight before baking. Substitute bottled pesto for the tapenade if you like.
Provided by Sonya01
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C/160°C fan forced.
- line a baking tray with baking paper. Place thighs on a work surface, open out and generously spread tapenade inside each. Fold fillets back into shape.
- Cut pastry sheets in half. Place chicken at one end of the sheet fold edges in, fold pastry over chicken and roll to make a neat parcel. Pinch sides to seal.
- Place, seam-side down, on a prepared tray. Brush with egg to glaze. Sprinkle with basil.
- Bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown.
- Serve with vegetables.
Nutrition Facts : Calories 776.8, Fat 50.7, SaturatedFat 12.9, Cholesterol 103.8, Sodium 382.9, Carbohydrate 55.5, Fiber 1.8, Sugar 1, Protein 24.1
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