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
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1
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box (9 oz) frozen chopped spinach
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1
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cup sliced green onion stems (about 10 green onions)
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2
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packages (3 oz each) cream cheese, cut into cubes
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1
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cup crumbled Gorgonzola cheese (4 oz)
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1
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can Pillsbury™ refrigerated Crescent Dough Sheet
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2
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boneless skinless chicken breasts (8 oz each), cut in half
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1
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cup half-and-half
Steps
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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.
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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.
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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.
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4
Bake 25 to 35 minutes or until golden brown and thermometer inserted in chicken reads 165°F.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 680
- Calories from Fat
- 390
% Daily Value
- Total Fat
- 43g
- 66%
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- Saturated Fat
- 23g
- 114%
- Trans Fat
- 1g
- Cholesterol
- 160mg
- 54%
- Sodium
- 1260mg
- 53%
- Total Carbohydrate
- 32g
- 11%
-
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 41g
- 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.
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