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Ingredientes
- 2 c. minced button mushrooms
- 2 c. minced yellow onions
- 1 x clove garlic, minced
- 2 Tbsp. extra virgin olive oil to saute/fry vegetables
- 1 x egg
- 1 c. chicken stock
- 1Â 1/2 c. bread crumbs
- 1/2 tsp onion pwdr
- 1/4 tsp grnd nutmeg
- 1/2 tsp black pepper
- 1/4 tsp celery salt
- 1/4 tsp sage
- 4 x chicken breast halves (6 ounces each), pounded to 1/2 inch thickness
- 1 pkt of puff pastry sheets, thawed, cut into 8 (5 inch)squares
- 1 x egg, beaten to use as egg wash
Direcciones
- Additional puff pastry and egg wash to garnish Wellingtons (optional)
- In saucepan or possibly skillet, saute/fry mushrooms, onions and garlic in oil till onions are translucent/soft. Remove from heat and transfer to bowl. Add in all other ingredients but chicken, pastry and egg for egg wash and mix well. Cold.
- Place 1/4 c. stuffing on each breast and fold to encase stuffing in center.
- Place each breasts on 1 square of pastry. Brush egg wash around edge of pastry then put second square of pastry over chicken and healthy pinch edges to seal. If you like, decorate tops of Wellingtons with additional puff pastry which has been cut into thin strips. Brush strips with additional egg wash.
- Preheat oven to 375 F. Line sheet pan with parchment paper and lightly oil paper. Place Wellingtons on paper and bake in preheated oven 30 to 35 min or possibly to an internal temperature of 165 F.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 129 | 37% |
| Total Fat 14.51g | 18% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.04g | |
| Cholesterol 115mg | 38% |
| Sodium 450mg | 19% |
| Potassium 361mg | 10% |
| Total Carbs 37.2g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.0g | 4% |
| Protein 16.96g | 27% |
