Flaky Chicken Wellington
This cozy chicken Wellington takes a classic recipe and makes it super easy! I like to cook the chicken a day or so ahead of time to make it even simpler to throw together on busy nights. —Kerry Dingwall, Wilmington, North Carolina
Reviews
This was a really easy recipe and tasted great with the mustard and pickle juice!
Basically, I'm reviewing a recipe I've prepared, but never actually tasted. I had a sort of impromptu pot luck at work, and found this in the June/July issue of TOH. I changed it a little without changing the actual recipe, I think. I used shredded chicken, because I had it on hand; I used dill relish instead of chopping the pickles; and (because it was a pot luck) I cut the servings smaller, so I ended up with 11 instead of 6. Suffice to say, the whole plate disappeared in minutes, and three people asked me for the recipe. I didn't even get to try it myself! But their response says this is a hit!
So, I get annoyed when people post reviews to a recipe but do a ton of modifications to the original recipe. I mean, they're basically reviewing their own recipe and not the author's. But, guess what?! I'm going to be THAT person. Why? Because my wonderful hubby is on the keto diet (high fat/low carb). Enter this recipe. SUPER easy to transform into a keto friendly dish. I mixed the first 5 ingredients together, added some cubed cheddar, cooked bacon pieces, and a bit of mayo, dill pickle juice, and sour cream. Put it in a greased 8x8 baking pan, baked it at 350 until warmed and the cheese bubbly. Then served the mixture in keto tortillas. And BAM! A FANTASTIC keto meal!!! I'm already looking forward to making it again! So thank you for inspiring this bored keto chef :)