Chicken Wellington with spinach
Automatically translated from Romanian. See the Romanian original
Succulent chicken breast, wrapped in creamy spinach and crispy pastry, baked in a 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 evaporates.
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Season again and let the spinach cool in a colander.
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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 for about 4 minutes on each side, without cooking it through 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, roll 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 preparation 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 absolutely healing. The meat remains succulent and tender on the inside, and the flavor combines perfectly with the spinach and crispy pastry. It takes a bit of work, but not as much as it looks in the picture. To start, we prepare the spinach. Sauté 2 garlic cloves, over which we add as much spinach as we need. Season to taste and leave over low heat until all the liquid evaporates, then season again and let it cool in a colander. After 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. Take the chicken out 30 minutes before and grill it. About 4 minutes on each side. It doesn't need to be completely cooked. Take it out onto a cutting board and, like any meat, let it rest for about 5 minutes. Roll out the pastry sheet (I bought it) and add a layer of spinach, then the chicken breast. Wrap it up, roll it, and place it on a tray with baking 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 leave in the oven as follows: 5 minutes at 190 degrees with the fan on, then 20 minutes at 180 degrees without the fan. I trust you're hungry, so enjoy!
