DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Entree
CUISINE:
American
DIFFICULTY LEVEL:
Easy
SERVES:
4
COURSE:
Entree
CUISINE:
American
Artichoke Chicken Wellington
Flaky puff pastry wraps a savory blend of cream cheese, olives, capers, and artichoke hearts, topped with tender chicken for a bold, Mediterranean-inspired twist on classic Wellington.
Artichoke Chicken Wellington
Flaky puff pastry wraps a savory blend of cream cheese, olives, capers, and artichoke hearts, topped with tender chicken for a bold, Mediterranean-inspired twist on classic Wellington.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Difficulty Level:
Easy
Serves:
4
Course:
Entree
Cuisine:
American
INGREDIENTS
1 (8 oz.) package cream cheese, softened
1/2 lb. kalamata olives, pitted
1 clove garlic, minced
2 tsp. capers
1 can (15 oz.) artichoke hearts, drained and chopped
2 (10 or 12.5 oz.) cans chicken in water, drained
salt and pepper to taste
2 sheets frozen puff pastry, thawed
INGREDIENTS
1 (8 oz.) package cream cheese, softened
1/2 lb. kalamata olives, pitted
1 clove garlic, minced
2 tsp. capers
1 can (15 oz.) artichoke hearts, drained and chopped
2 (10 or 12.5 oz.) cans chicken in water, drained
salt and pepper to taste
2 sheets frozen puff pastry, thawed
INSTRUCTIONS
Preheat oven to 400F. In a food processor, combine cream cheese, olives, garlic, capers and artichoke hearts; pulse until combined and ground. Unroll puff pastry sheets and smooth any creases. Cut each square in half to make four pieces. Spread each square with ¼ of the artichoke mixture, leaving edges clean. Place a ½ of a can of drained chicken over half of each puff pastry piece. Brush edge of pastry with water and then fold pastry over and seal the edges with a fork to enclose chicken. Bake for 20 to 30 minutes or until pastry is puffed and chicken is cooked through.
ESTIMATED NUTRITIONAL VALUES
Calories ~1,800 kcal
Protein ~104 g
Total Fat ~124 g
Saturated Fat ~50 g
Carbohydrates ~85 g
Sugar ~4 g
Fiber ~9 g
Cholesterol ~155 mg
Sodium ~2,500 mg
INSTRUCTIONS
Preheat oven to 400F. In a food processor, combine cream cheese, olives, garlic, capers and artichoke hearts; pulse until combined and ground. Unroll puff pastry sheets and smooth any creases. Cut each square in half to make four pieces. Spread each square with ¼ of the artichoke mixture, leaving edges clean. Place a ½ of a can of drained chicken over half of each puff pastry piece. Brush edge of pastry with water and then fold pastry over and seal the edges with a fork to enclose chicken. Bake for 20 to 30 minutes or until pastry is puffed and chicken is cooked through.
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ESTIMATED NUTRITIONAL VALUES
Calories ~1,800 kcal
Protein ~104 g
Total Fat ~124 g
Saturated Fat ~50 g
Carbohydrates ~85 g
Sugar ~4 g
Fiber ~9 g
Cholesterol ~155 mg
Sodium ~2,500 mg