Bacon Ranch Chicken Wellington

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4  boneless skinless pieces of chicken
  • 4 pieces of bacon
  • CWG Ranch Blend
  • ½ large onion finely chopped
  • 6 1/2 Tbsp crimini mushrooms chopped finely
  •  tsp garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 sheet puffed pastry thawed
  • 1 egg slightly beaten
  • 8 ounces Cream Cheese (softened)
  • ½ cup Ranch Dressing
Preheat oven to 375 degrees. In a large skillet, cook the bacon until it is partially done. Set aside. Add  some olive oil to the same skillet. Sprinkle CWG Ranch Blend on the chicken pieces generously. Over medium heat, place the chicken  into the pan and cook until golden brown. This may take 4 minutes for each side. Transfer the chicken to a plate.
In the same skillet add the onions and mushrooms. Keep sautéing until onions are translucent and mushrooms lose all the moisture. Then add parsley and give it a stir.
Take a small bowl and add cream cheese and ranch to it. Give it a mix and combine the ingredients. Add in the mushrooms and onions.
Take a baking sheet and line it with parchment paper. Sprinkle some flour on the surface and roll out the puff pastry sheet. Cut the puff pastry sheet in a square shape of the size you require. Wrap a chicken piece with bacon. Place a chicken piece in the centre of each square.  Top the chicken breasts with the onion/mushrooms/cream cheese mixture. Break an egg in a small bowl. Brush the sides of the puff pastry with water. Wrap the sides of the pastry, seal the edges and brush the top with the beaten egg.
Place the puff pastry seam side down on the baking sheet with parchment paper. Score pastry lightly to vent.  Place them in the oven and bake for 20 minutes until puffed and golden brown. Slice in half and serve.

Leave a comment

All comments are moderated before being published

Shop now

You can use this element to add a quote, content...