Spinach and Artichoke Chicken Wellington | Blue Jean Chef - Meredith Laurence
Chicken Wellington is a hearty meal fancy enough for any dinner party. Look for smaller chicken breasts for this recipe - they'll be easier to fold in half.
Ingredients
- 4 5- to 6-ounce boneless, skinless, chicken breasts
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Italian seasoning
- olive oil
- 3 tablespoons butter softened
- 3 ounces cream cheese (softened)
- ¼ cup grated Parmesan cheese
- ¾ cup grated Monterey Jack cheese
- 1 cup frozen chopped spinach (thawed (about 10 ounces))
- ¾ cup chopped artichokes hearts
- ½ teaspoon garlic powder
- 1 sheet puff pastry (defrosted)
- 1 egg (beaten)
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