Mediterranean Chicken Wellington

Today we have a great recipe for dinner entertaining that is particularly good for the holiday season because it can be prepared well in advance and just popped into the oven for about 45 minutes before serving. Serve it with a simple rice or pasta side dish and you've got a very impressive meal to serve your guests that doesn't have you stuck in the kitchen while everyone else is enjoying the merriment.


1 pkg. (2 sheets) frozen puff pastry, thawed
4 large boneless chicken breasts
4 ounces feta cheese
¼ cup chopped sun-dried tomatoes
2 tbsp fresh oregano (or 2 tsp dried oregano)
½ cup chopped, pitted kalamata olives
Salt and pepper to season
1 egg
2 tbsp cold water

Butterfly the chicken breasts by laying them flat on a cutting board and using a sharp knife, cut half way through the meat horizontally, stopping at about ½ inch from the edge and before you cut them completely in half. Fold the breasts open and season with salt and pepper. Share the feta, olives, oregano and sun-dried tomatoes evenly among the 4 breasts and fold the other half of the breasts back over the filling.

Cut the puff pastry sheets in half and wrap a stuffed chicken breast in each piece. Brush all the edges of the pastry with an egg wash of 1 egg whisked together with 2 tbsp cold water. Brush the egg wash over the tops of the pastries as well and place them on a parchment paper lined baking sheet and bake at 375 degrees for about 45 minutes until the pastries are a medium golden brown and the internal temperature has reached 180 degrees F on a meat thermometer. Let stand for about 10 minutes before serving.

Turkey Cranberry and Spinach Wellington

Turkey Cranberry and Spinach Wellington

Turkey Cranberry and Spinach Wellington

A holiday Turkey alternative, especially for just a few people or an easy but impressive dish to prepare in advance for a dinner party.

Prep time: 30 minutes
Cook time: 40-50 minutes
Total time: about 1 hour 15 minutes
Yield: 4 servings
Ingredients

• 1 sheet, (12 x 12 inches) frozen puff pastry, thawed
• 1 1/2 to 2 pounds uncooked turkey breast
• 4 cups spinach
• 1 tbsp olive oil
• 2 cloves minced garlic
• 2 tbsp dry summer savoury (or 1 tbsp dry sage)
• salt and pepper to season
• 1/2 cup fresh or frozen cranberries
• 1 egg + 2 tbsp + 2 tbsp water (beaten together for an egg wash)

Cooking Directions

1. Begin by sautéing the garlic in the olive oil and butter for a minute or two. Add the spinach and stir fry just until the spinach is completely wilted. This will only take a minute or two.
2. Press the excess water from the spinach by pressing it in a sieve or some cheesecloth.
3. Place this pastry sheet on a parchment lined cookie sheet. Place the cranberries along the center line of the pastry sheet. Brush the edges of the pastry with the egg wash. Place the turkey on top of the cranberries and the spinach over the turkey. Sprinkle the spinach with the dry savoury.
4. Bring the edges of the dough together and pinch to seal. Do the same for the ends of the dough to seal as well. Roll the entire thing over so that the seam is on the bottom.
5. Brush the egg wash over the entire surface of the pastry. Cut 3 to 4 one inch slots in the top of the pastry to let steam escape.
6. Bake at 375 degrees F for about 40-50 minutes until the pastry is evenly golden brown all over. Use a meat thermometer to make sure that the center has reached at least 170 degrees F to be sure the turkey is completely cooked. Let rest for 10 minutes before cutting into individual servings.