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Green Goddess Chicken Wellington

(5)
  6 reviews
  • 25 min prep time
  • 60 min total time
  • 7 ingredients
  • 4 servings
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Wellington has an easy crescent wrap and a flavor twist of chicken, spinach, cheese with a creamy sauce.

Bake-Off® Contest 46, 2013
Stephanie Bright
Simpsonville, South Carolina

Ingredients

1
box (9 oz) Green Giant™ frozen chopped spinach
1
cup sliced green onion stems (about 10 green onions)
2
packages (3 oz each) cream cheese, cut into cubes
1
cup crumbled Gorgonzola cheese (4 oz)
1
can Pillsbury™ refrigerated Crescent Dough Sheet
2
boneless skinless chicken breasts (8 oz each), cut in half
1
cup half-and-half

Steps

  • 1 Heat oven to 350°F. Microwave frozen spinach as directed on box; squeeze to drain. In food processor, place spinach, 1/2 cup of the onions, cream cheese, 1/2 cup of the Gorgonzola cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
  • 2 Lightly spray 10x15-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan. Using pizza cutter or sharp knife, cut dough into 4 rectangles. Reserve 1/3 cup of the spinach mixture. Spoon 1/4 cup remaining spinach mixture in center of each rectangle.
  • 3 Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/2-inch thickness. Place each chicken breast on top of spinach mixture, pressing down slightly. Bring 4 corners of dough together on top of each chicken breast; pinch top and sides to seal. Place seam sides down on pan.
  • 4 Bake 25 to 35 minutes or until golden brown and thermometer inserted in chicken reads 165°F.
  • 5 Meanwhile, in 1-quart nonstick saucepan, bring half-and-half to a boil over medium heat. Reduce heat to medium-low; stir in reserved 1/3 cup spinach mixture, remaining 1/2 cup Gorgonzola cheese, 1/3 cup of the remaining onions and 1/2 teaspoon pepper. Serve warm sauce over Wellingtons. Garnish with remaining green onions.
  • 1 Heat oven to 350°F. Microwave frozen spinach as directed on box; squeeze to drain. In food processor, place spinach, 1/2 cup of the onions, cream cheese, 1/2 cup of the Gorgonzola cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
  • 2 Lightly spray 10x15-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan. Using pizza cutter or sharp knife, cut dough into 4 rectangles. Reserve 1/3 cup of the spinach mixture. Spoon 1/4 cup remaining spinach mixture in center of each rectangle.
  • 3 Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/2-inch thickness. Place each chicken breast on top of spinach mixture, pressing down slightly. Bring 4 corners of dough together on top of each chicken breast; pinch top and sides to seal. Place seam sides down on pan.
  • 4 Bake 25 to 35 minutes or until golden brown and thermometer inserted in chicken reads 165°F.
  • 5 Meanwhile, in 1-quart nonstick saucepan, bring half-and-half to a boil over medium heat. Reduce heat to medium-low; stir in reserved 1/3 cup spinach mixture, remaining 1/2 cup Gorgonzola cheese, 1/3 cup of the remaining onions and 1/2 teaspoon pepper. Serve warm sauce over Wellingtons. Garnish with remaining green onions.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
Calories from Fat
390
% Daily Value
Total Fat
43g
66%
Saturated Fat
23g
114%
Trans Fat
1g
1%
Cholesterol
160mg
54%
Sodium
1260mg
53%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
3g
3%
Protein
41g
41%
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
4%
4%
Calcium
35%
35%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
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