Chicken `Wellington`

 ‘Wellington’ is normally made with beef filet and it is tasty but is very time consuming, when you want to do the long version.

For lazy people like me who do not want to compromise on taste either, I thought of a faster solution.


Chicken does not take long to cook and it is not so bad as idea.

So you will need

1 pack puff pastry if you find light version, it will be even better

500 gr. boneless chicken

5, 6 leaves savoy cabbage steamed

a couple cloves garlic

salt, pepper, oregano and thyme


First of all preheat the oven 170 C.

Take your chicken season well with the herbs, salt and pepper, if you need to cut it do it.

The smaller the pieces the faster it cooks.

. In a pan with some oil fry the chicken cross, only a couple of minutes, it does not need to be completely cooked

.Let it rest in a plate.

Roll the pastry out and lay the savoy leaves on it, place the chicken on the leaves, crush the garlic and spread it over the meat.

Lift the sides and overlap the pastry, try to close it.

Poke some stream wholes on the top. Put the Wellington on a baking tray and chill for 15 minutes.

Toss in the oven for 35-40 min.

This special treat is actually ready in under one hour. Today in a hurry, short and clear. Cheers.

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