Green Goddess Chicken Wellington

  6 reviews
  • 25 min prep time
  • 60 min total time
  • 7 ingredients
  • 4 servings


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


  1. 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. 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. 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. 4 Bake 25 to 35 minutes or until golden brown and thermometer inserted in chicken reads 165°F.
  5. 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

Recipe Step Photos

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