Description
A festive twist on the classic Wellington, featuring tender chicken, creamy brie, and sweet-tart cranberry sauce wrapped in golden puff pastry.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 sheet puff pastry, thawed
- 4 oz brie cheese, sliced
- 1/2 cup cranberry sauce
- 1 egg, beaten (for egg wash)
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 1/4 tsp garlic powder
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken breasts with salt, pepper, thyme, and garlic powder. Heat olive oil in a skillet over medium-high heat and sear chicken for 2-3 minutes per side until golden. Let cool slightly.
- Roll out puff pastry and cut into 4 squares. Place a chicken breast in the center of each square, top with brie slices and a spoonful of cranberry sauce.
- Fold pastry over the chicken, sealing edges tightly. Brush with beaten egg for a golden finish.
- Bake for 25-30 minutes until pastry is puffed and golden and chicken is cooked through. Let rest 5 minutes before serving.
Notes
You can customize the seasonings to taste.