Chicken Breasts Wellington
Juicy chicken breasts wrapped in flaky pastry with savory rice filling, complemented by citrus and wine flavors, ideal for elegant dinners or special occasions.
Ingredients
- 6 boned chicken breasts ⓘ
- seasoned salt ⓘ
- pepper ⓘ
- 1 (6 oz.) package long grain and wild rice ⓘ
- 1/4 cup grated orange peel ⓘ
- 2 eggs, separated ⓘ
- 3 (8 oz.) cans refrigerated crescent dinner rolls
- 2 (10 oz.) jars red currant jelly
- 1 tablespoon prepared mustard ⓘ
- 3 tablespoons Port wine ⓘ
- 1/4 cup lemon juice ⓘ
- spiced whole crab apples ⓘ
Instructions
- About 2 1/2 to 3 hours before serving, remove skin from chicken breasts.
- Sprinkle each chicken breast with 1/4 teaspoon seasoned salt and a dash of seasoned pepper.
- Refrigerate the seasoned chicken breasts.
- Cook rice according to package instructions for drier rice, adding orange peel.
- Allow rice to cool.
- Beat 2 egg whites until soft peaks form.
- Fold the beaten egg whites into the cooled rice mixture.
- Unwrap 1 can of refrigerated crescent dinner rolls.
- On a floured surface, lightly knead half of the dough into a ball and roll into a 10-inch circle.
- Repeat the process to make 6 circles. Preheat oven to 375°F (190°C).
- Remove chicken breasts from refrigerator. Place each, flesh side down, in the center of each dough circle.
- Spoon about 1/2 cup of the rice mixture onto each chicken breast half and fold the dough over the stuffed breast.
- Moisten the edges of the dough with water and press to seal.
- Place seam side down on a large cookie sheet.
- Slightly beat the egg yolks with 1 tablespoon of water and brush over the dough.
- Bake uncovered for 45 to 50 minutes or until a cake tester easily inserts into the breast.
- If the dough browns too quickly, loosely cover with foil during baking.
Tips & Substitutions
For a richer flavor, consider adding sautéed mushrooms or herbs like thyme to the rice mixture. If you don't have Port wine, a splash of white wine or chicken broth can work as a substitute. Make sure to seal the dough well to prevent any filling from leaking out during baking. If you're short on time, you can use pre-made rice pilaf instead of cooking your own rice.
Serving Suggestions
Serve the Chicken Breasts Wellington with a side of roasted vegetables or a light salad for a complete meal. The dish pairs beautifully with red currant jelly for an extra touch of sweetness. For a comforting addition, consider serving with mashed potatoes or a creamy sauce, enhancing the flavor profile similar to other chicken recipes.
Storage & Reheating
Leftover Chicken Breasts Wellington can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through. Avoid microwaving, as it can make the dough soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breasts Wellington contains roughly 429 calories, with 12g protein, 76g carbohydrates, and 8g fat. It is an excellent source of protein (24% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 952mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken instead of breasts?
Yes, you can use chicken thighs or even turkey cutlets if you prefer. Just adjust the cooking time accordingly, as darker meat may require a slightly longer baking time.
Is there a vegetarian option for this recipe?
Absolutely! You can replace the chicken with a mixture of sautéed vegetables, mushrooms, and a protein like tofu or tempeh for a hearty vegetarian version. Ensure to adjust the cooking time to ensure everything is heated through.
Can I prepare this dish in advance?
Yes, you can assemble the Chicken Breasts Wellington a few hours ahead of time. Just keep them covered in the refrigerator until you're ready to bake. This allows the flavors to meld and makes for an easy dinner option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).