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Flaky Chicken Wellington

TOTAL TIME: Prep: 30 min. Bake: 15 min. YIELD: 2 pastries (3 servings each).
This cozy, flavorful entree 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

Ingredients

  • 2 cups cubed cooked chicken
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup finely chopped dill pickles
  • 1/3 cup finely chopped celery
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 teaspoons prepared mustard, divided
  • 1 cup sour cream
  • 2 tablespoons dill pickle juice

Directions

  • 1. Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal.
  • 2. Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.
  • 3. Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.

Nutrition Facts

1/3 pastry with about 3 tablespoons sauce: 495 calories, 28g fat (6g saturated fat), 144mg cholesterol, 830mg sodium, 37g carbohydrate (10g sugars, 2g fiber), 25g protein.

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