This recipe was the most requested entrée from my catering company. The Wellington consists of an Everidae Boursin Cream Cheese stuffed chicken breast wrapped in a puff pastry and baked then served over a pool of chicken gravy. The sweet homemade boursin combines perfectly with the salty gravy and the creamy texture goes so well with the flaky crisp crust of the puff pastry. With the addition of Everidae Sauce you can take this one to a whole new level of awesome.
Time: ~1.5 Hour
4 Thick chicken breasts
1 Block Cream Cheese (250g)
1 Box Philo Dough or Puff Pastry or plain Pillsbury Crescents
1 Jar Chicken Gravy (Heinz Homemade is perfect)
1 Tbsp Everidae Sauce (any heat)
2 Tbsp Olive Oil
1/2 Tbsp Fresh Garlic, minced
1 tsp Dry Thyme
1 tsp Dry Basil
1 Tbsp Dry Rosemary
1 tsp Sea Salt
Boursin: Remove cream cheese from refrigerator and box and place on counter to soften. Place softened cream cheese in mixing bowl along with Everidae Sauce, Garlic, Thyme, Basil & Sea salt & mix well. Set Boursin Cream Cheese in refrigerator to chill.
Warm a large flat bottomed skillet over medium heat. Add Olive Oil. Carefully place chicken breasts in oil, skinned side down. Sprinkle, grinding in palm, 1/2 Rosemary, salt & pepper to cover evenly. Cook about 5 minutes or until the bottom is medium brown. Flip the chicken breasts. Season again & cook 5 more minutes. Reduce heat to simmer and cover 10 minutes.
Remove from heat when internal temp reaches 160F or better. Place on plate in refrigerator to cool. Remove and carefully slice from edge to edge like a bagel, making two even pieces. Keep halves in matching pairs. Place back in fridge to further cool if necessary. When no longer hot, remove and place 1-2 Tbsp of Boursin Cream Cheese on one side of each breast and press two pieces together like a cream cheese sandwich making Boursin Stuffed Chicken.
Preheat oven to 375F. Carefully stretch the room temperature puff pastry or dough squares/triangles until they are large enough to be wrapped around the Boursin Stuffed Chicken breasts. Place chicken skinned side down in center of 1 piece and pull edges of dough up and over. Repeat on all four sides then all four corners to fully wrap the breast. Pinch closed if necessary. Place each stuffed pastry face up (closing side down) on a greased cookie sheet. Crack eggs into a bowl and whisk to create egg wash. Baste some of the egg wash on top of each stuffed pastry to help brown while cooking.
Bake center rack for approximately 12 minutes or just until tops are browned and cheese begins to squirt out.
Pour gravy in small pool off-center of each plate. Float the Everidae Wellingtons on the gravy on each plate. Serve hot with your favorite vegetable and enjoy! (Reheat in oven to retain flakiness)