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Green Goddess Chicken Wellington

Name: Green Goddess Chicken Wellington
Prep time: 25 min
Total time: 1 h
Yield: 4
Ingredients: 1 box (9 oz) 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 (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 2 boneless skinless chicken breasts (8 oz each), cut in half; 1 cup half-and-half

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Prep 25 min
Total 60 min
Ingredients 7
Servings 4

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Wellington has an easy crescent wrap and a flavor twist of chicken, spinach, cheese with a creamy sauce.

By Pillsbury Kitchens

Updated Aug 25, 2020

Bake-Off® Contest 46, 2013

Stephanie Bright
Simpsonville, South Carolina

Ingredients

1 box (9 oz) 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 (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 boneless skinless chicken breasts (8 oz each), cut in half
1 cup half-and-half

Make With

Pillsbury Crescents

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.

Nutrition Information

680 Calories, 43g Total Fat, 41g Protein, 32g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 680

Calories from Fat: 390

Total Fat: 43g; 66%

Saturated Fat: 23g; 114%

Trans Fat: 1g

Cholesterol: 160mg; 54%

Sodium: 1260mg; 53%

Potassium: 580mg; 16%

Total Carbohydrate: 32g; 11%

Dietary Fiber: 2g; 8%

Sugars: 3g

Protein: 41g

% 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;