Not Chicken Wellington

The reason this is not Chicken Wellington, is of course due to the lack of mushroom filling, but other than that it is the same. I’ve had this recipe floating around my kitchen since 2009, at this point I’m not even sure where I found the original it is based it on. Since then, it has been a favorite. Called the chicken things, and fancy hot pockets by guests, I settled on Not Chicken Wellington. I’ve used leftover chicken breast at times, or even buy a rotisserie chicken special for the meal. The biggest problem I’ve run into is the dough sticking, keeping it cold as long as possible and laying it out on silicone baking mats, during prep and cooking, has solved that problem for me.

 

Ingredients:

2 Cup Cooked Shredded Chicken

2 Tablespoons Butter

1 Sweet Onion (Diced)

2 Garlic Cloves (Diced)

4 Ounce Cream Cheese (Room Temperature)

1 Tablespoon Dijon Mustard

½ teaspoon Dried Parsley

¼ teaspoon Dried Sag

2- 8 Pack Crescent Roll Dough

1 Egg

Salt and Pepper

 

Directions:

Melt 2 tablespoons of butter over medium-high heat.

Add diced sweet onion and garlic cloves.

Cook until translucent (8-12 minutes), remove from heat.

In a medium bowl add cream cheese, Dijon mustard, parsley, thyme, sage, cooked onions and garlic.

Add a few shakes of salt and pepper to taste.

Mixed thoroughly.

Layout crescent dough, leaving two together, to make four squares per pack. Pinch dough together at the diagonal crease.

With the back of a spoon, spread cream cheese mixture evenly across the eight squares of dough.

Distribute chicken evenly throughout the center of each.

Fold two sides to meat at the center, then roll the adjacent sides to seal the meat inside.

Lightly coat with an egg wash.

Place on baking sheet seam side down and lightly egg wash the top.

Bake at 400 degrees for 25 minutes.

These come out super hot. We either wait 5 minutes, or while plating cut them at the diagonal to cool.