Monday, September 29, 2008

Chicken Wellington

Contributed by Aunt Janice. This dish took first place at the TN state fair!

2 lbs chicken breast
1 box frozen puff pastry sheets
12-oz cream cheese
1 pkg Hidden Valley Ranch dry mix dressing
1 egg

Preheat oven to 375 degrees F. Allow puff pastry to reach room temperature to be pliable. Unfold puff pastry on floured board or pastry cloth. Cut into 16 to 20 squares. Cut chicken breast into bite size pieces, about 1-inch in size. Mix cream cheese and ranch dressing packet together until well combined. Place a spoonful (2 teaspoons) of the cream cheese mixture on the puff pastry. Place a chicken cube onto the cream cheese mixture and wrap the puff pastry around the chicken and seal. Place the chicken bite seam down onto a cookie sheet with parchment paper. Beat the eggs and brush each bite with a little egg to add color. Bake the Wellingtons for 15 to 20 minutes until puffy and golden brown. Allow them to sit for 5 to 10 minutes and rest. These are appetizer size and can be made ahead of time and frozen for up to 1 month. Can make larger ones by cutting puff pastry and chicken larger and using more of the filling.