Description
A festive twist on the classic Wellington, featuring tender chicken breast stuffed with creamy brie and tangy cranberry, all wrapped in golden puff pastry with fresh thyme.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 1 sheet puff pastry, thawed
- 4 oz brie cheese, sliced
- 1/4 cup cranberry sauce
- 2 tbsp fresh thyme leaves
- 1 egg, beaten (for egg wash)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken breasts with salt, pepper, and half the thyme.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden. Remove and let cool slightly, then brush with Dijon mustard.
- Roll out puff pastry on a floured surface. Place a slice of brie and a spoonful of cranberry sauce on each chicken breast, then wrap each breast in pastry, sealing edges with egg wash.
- Place wrapped chicken on a baking sheet lined with parchment. Brush with egg wash, sprinkle with remaining thyme, and cut small slits in the top for steam.
- Bake for 25-30 minutes until pastry is golden and chicken is cooked through. Let rest 5 minutes before serving.
Notes
You can customize the seasonings to taste.