Chicken Cranberry Wellington with Brie
A delightful twist on the classic Beef Wellington, featuring juicy chicken breasts, tangy cranberries, and creamy brie, all wrapped in flaky puff pastry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound chicken breasts
- 1 cup cranberries (fresh or dried)
- 8 ounces brie cheese
- 1 sheet of puff pastry
- 1 egg (for egg wash)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Herbs (e.g., thyme or rosemary) for seasoning
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt, pepper, and herbs.
- Cook the chicken in a skillet over medium heat with olive oil for about 6-7 minutes on each side until golden.
- Prepare the puff pastry on a floured surface, rolling it out thinly.
- Layer the brie cheese, cooked chicken, and cranberries in the center of the pastry.
- Seal the pastry around the filling, sealing the edges properly, and brush with egg wash.
- Bake for 25-30 minutes or until the pastry is golden brown.
- Let the Wellington rest for a few minutes before slicing and serving.
Notes
Use fresh cranberries for tartness or dried ones for sweetness. You can also swap brie with another cheese like cream cheese.