Chicken Wellington with Spinach
Automatically translated from Romanian. See the Romanian original
Succulent chicken breast, wrapped in creamy spinach and crispy pastry, baked Wellington-style.
Ingredients
Method
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Sauté 2 garlic cloves, then add as much spinach as you need.
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Season to taste and leave over low heat until all the liquid has evaporated.
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Season again and leave the spinach to cool in a strainer.
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Once cooled, mix the spinach with a tablespoon of sour cream or cream cheese and a little grated parmesan.
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The day before, season the whole chicken breast with ginger, garlic, salt, and freshly ground pepper, and place it in the refrigerator.
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Remove the chicken from the refrigerator 30 minutes before cooking.
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Grill the chicken, approximately 4 minutes on each side, without cooking it completely.
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Remove the chicken to a cutting board and let it rest for about 5 minutes.
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Roll out the pastry sheet, add a layer of spinach, then the chicken breast.
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Wrap it up, twist it, and place it on a baking sheet lined with parchment paper.
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Meanwhile, preheat the oven to 185 degrees until it is hot.
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Brush the dish with egg on all sides and sprinkle with seeds.
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Bake for 5 minutes at 190 degrees with the fan on, then for 20 minutes at 180 degrees without the fan.
The story behind this recipe
I don't know how you like your chicken, but this recipe is good enough to soothe any soul. The meat remains succulent and tender on the inside, and the flavor combines perfectly with the spinach and crispy pastry. It involves a bit of play, but not as much as it looks like in the picture. To start, we make the spinach. Sauté 2 garlic cloves, over which we add as much spinach as we need. Season to taste and let it simmer over low heat until all the liquid evaporates, then season and leave it to cool in a strainer. Once it has cooled, mix the composition with a tablespoon of sour cream or cream cheese and a little grated parmesan. I put the chicken breast in the refrigerator with seasonings a day before. I leave it whole. We don't need thin, dry slices. I seasoned it with: ginger, garlic, salt, and freshly ground pepper. We take the chicken out 30 minutes early and grill it. About 4 minutes on each side. It shouldn't be fully cooked. We move it to a cutting board and, like any meat, let it rest for about 5 minutes. We roll out the pastry sheet (I bought mine), and add a layer of spinach, then the chicken breast. We wrap it up, twist it, and place it on a baking sheet with parchment paper. Meanwhile, turn on the oven to 185 degrees. It must be hot when we put the dish in!! Brush with egg on all sides, sprinkle with seeds, and bake as follows: 5 minutes at 190 degrees with the fan, then 20 minutes at 180 degrees without the fan. I believe you're already hungry, so enjoy! ## Source: Facebook (2020-10-29). Chicken #wellington 🤤 Recipe on the blog 👇 https://anamariagateste.blogspot.com/2020/10/pui-wellington-cu-spanac.html?m=1
