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Artichoke Chicken Wellington |
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Prep Time: 15 min Cook Time: 30 min |
Ready In: 45 min Servings: 4 |
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| Artichoke Chicken Wellington (continued) |
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Ingredients:
- 1 (8 oz.) package cream cheese, softened
- 1/2 lb. kalamata olives, pitted
- 1 clove garlic, minced
- 2 tsp. capers
- (10 or 12.5 oz.) cans Chicken in Water, drained
- salt and pepper to taste
- 2 sheets frozen puff pastry, thawed
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| Artichoke Chicken Wellington (continued) |
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Instructions:
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Preheat oven to 400° F. In a food processor, combine cream cheese, olives, garlic, capers and artichoke hearts; pulse until combined and ground. Unroll puff pastry sheets and smooth any creases. Cut each square in half to make four pieces. Spread each square with 1/4 of the artichoke mixture, leaving edges clean. Place a 1/2 of a can of drained chick-en over half of each puff pastry piece. Brush edge of pastry with water and then fold pastry over and seal the edges with a fork to enclose chicken. Bake for 20 to 30 minutes or until pastry is puffed and chicken is cooked through.
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