Chicken Wellington

1. 1

   Heat oven to 425.

2. 2

   In bowl, stir broccoli and cheese to combine and set aside.

3. 3

   On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.

4. 4

   Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.

5. 5

   Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.

6. 6

   Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.

7. 7

   With remaining pastry, using a small cookie cutter, cut out decorative shapes.

8. 8

   Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.

9. 9

   Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.

10. 10

    TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.

* Per serving · 4 servings · Values may vary.

No additional tips available.