• Handpicked Wetherby

Chicken wellington with cherry sauce

Giving your chicken dinners a little wow factor...


Main | Easy | Serves 8 | Cook 60 Minutes

Ingredients 8 chicken breasts, boned and skinless 16 slices of Parma ham 1kg puff pastry, (readymade) cut into 2 x 500g blocks 1 large egg, beaten jam, cherry flavour salt pepper


Method


Pre-heat the oven to 200C/400F/Gas mark 6 Line 2 x baking trays with non-stick baking paper. Wrap 2 pieces of Parma ham around each chicken breast that has been seasoned with salt and pepper Wrap Parma ham around each chicken breast

Cut each 500g block of pastry into 4 pieces and roll each piece out; place the ham wrapped chicken in the pastry squares and seal as shown in the photos. Brush the beaten egg over each parcel to glaze, then bake in pre-heated oven for 30 minutes Brush the beaten egg over each parcel to glaze

Meanwhile, put the cherry preserves into a saucepan and gently heat until it is hot. When the chicken wellingtons are cooked, take them out of the oven, slice them (as shown in the photos) and place them on warm plates. Spoon some of the cherry sauce over each one and serve with seasonal vegetables and/or salad



SOURCE: GREAT BRITISH CHEFS

  • White Facebook Icon
  • White Twitter Icon
  • White Google+ Icon