Last Updated on December 20, 2020
I really like Beef Wellington, but the cost of filet mignon is rather prohibitive unless you have a deal with your butcher. How about chicken? That’s inexpensive!
One of my favorite things is the Baked Ham and Cheese Croissant at Porto’s in Glendale.
There’s an idea, make a Wellington with chicken, ham, and Swiss! That’s exactly what I did – Chicken Cordon Bleu a la Wellington – and it turned out great.
This would make a great dish to serve for company. As a matter of fact, one of the reasons I made the dish was to celebrate a small victory for my friends, Amber and Stevie. But, don’t wait for company to make these dishes. They are very easy to make.
For those who are frightened of “fancy” foods, just tell them you made Hot Pockets, You could also make a mustard mayonnaise sauce to serve on the side if you wished.
Equipment
Ingredients
- 4 Chicken breast , flattened
- 1 tablespoon Butter
- 1 cup Mushroom, chopped
- 1 Shallot , chopped
- 1 tablespoon Dry sherry
- 4 Ham slices
- 4 slices Swiss Cheese
- 2 boxes Puff Pastry
Instructions
- Flatten the chicken breasts nicely. Set aside.
- Melt butter in a pan and add the shallots. Sauté until they are translucent, then add the mushrooms. Add the sherry and sauté all together until the mushrooms are soft. Set aside.
- Cut each chicken breast in half lengthwise. Remove the puff pastry from its package, and cut each sheet in half lengthwise.
- Lay a chicken breast half on each pastry, then top with a half slice of ham, and a half slice of cheese. Put a few teaspoons of mushroom mixture on top of the cheese.
- Starting from the top, roll the pastry over the chicken mixture towards you. Tuck the ends under, then seal and crimp the sides and edges. Make a small slit on the top to allow steam to escape.
- Repeat for remaining pieces.
- Place on a baking sheet with sides, or a large pan. You could brush the pastries with egg wash at this time if you want.
- Put in a preheated 400-degree oven for about 30 minutes or until the internal temperature reads 200 degrees.
Nutrition
- 2 cups Jasmine Rice
- 1 cup Orzo
- 1 tablespoon Dehydrated Onion
- 1 tablespoon Chicken base
- 1 tablespoon Butter
- 4 1/2 cup Water
- 1 teaspoon Parsley dried
- 1/2 teaspoon Oregano dried
- 1/2 pinch Saffron
- Melt the butter in a 4-quart saucepan. Add the onion, pasta, and rice.
- Sauté until the rice begins to slightly brown. Add the chicken base, water, parsley, oregano, and saffron. There is no need for salt as the chicken base is salty enough.
- Stir and bring to a boil, then lower the heat and simmer, covered until the rice is tender and all the water has been absorbed. Fluff and serve
Ingredients
- 1 bag Frozen green beans
- ¼ cup Cashews chopped
- ¼ cup Sweet bell peppers
- 1 tablespoon Butter
Instructions
- Melt the butter in a large pan. Add the green beans, cashews and bell peppers. Stir fry until the beans are cooked through, but not mushy.
Kitchen Helpers, Miss Noelle on Service, Sous Chef Ezekiel on Vegetables, and Yoeman Spane on Stirring – these kids loved the “fancy new” food.
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