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Chicken Wellington

Chicken Wellington

"Impress your guests with this elegant dish, an updated and much-easier-to-prepare version of the traditional Beef Wellington."
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Ingredients

50 m servings 439 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 739 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F. Combine water and bouillon granules in medium saucepan. Bring to a boil; add rice. Remove from heat; let stand 5 minutes. Stir in spinach and bell pepper; mix well.
  2. Wash hands. Flatten each chicken breast to about 1/4 inch by pounding between 2 sheets of waxed paper. Season with salt and pepper to taste. Place one-fourth of rice mixture on each chicken breast. Roll up, tucking in edges. Wash hands.
  3. Divide crescent roll dough into 4 squares. Press each square to measure 6 x 6 inches. Place chicken in center; fold dough to enclose chicken; press edges to seal. Place on greased baking pan, seam side down. Wash hands.
  4. Bake 25 to 30 minutes or until dough is golden brown and chicken is done (internal temp 170 degrees F).

Footnotes

  • SERVING SUGGESTION: Serve with steamed asparagus spears. Refrigerate leftovers.
  • TIP
  • Tyson Fresh Boneless, Skinless Chicken Breasts or Thin & Fancy Chicken Breasts may be substituted for the IFF® Breasts.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

This dish was very good, however, I'm only giving it four stars because as written, I think it would have been a little bland for our personal tastes, so I jazzed up the rice/spinach mixture wi...

Most helpful critical review

Mine wouldn't roll up quite right, so I wound up laying the crescent roll down on the board, laying the chicken on top of that, adding a pile of the rice mixture, and then rolling the whole thin...

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Least positive
Newest

This dish was very good, however, I'm only giving it four stars because as written, I think it would have been a little bland for our personal tastes, so I jazzed up the rice/spinach mixture wi...

Very tasty and easy recipe... But the crescent roll dough didn't work as I expected. It was fluffy, not flaky. I'll use phyllo dough next time.

I added garlic powder and onion powder like a previous reviewer. I liked the texture of the chicken, but the crescent roll dough got soggy on the bottom while baking. Next time I'm going to pu...

tried this one last night - the whole family loved it!! easy to put together - quick, and tasted great - also had a good presentation - so would work well for company

Mine wouldn't roll up quite right, so I wound up laying the crescent roll down on the board, laying the chicken on top of that, adding a pile of the rice mixture, and then rolling the whole thin...

This was very easy to make, but I found it slightly bland as well. I would add a little more seasoning next time. It made a great presentation though, and would be wonderful for guests.

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