flaky chicken wellington
Chicken
Flaky Chicken Wellington
This cozy, flavorful entree takes a classic recipe and makes it super easy! I like to cook the chicken a day or so ahead of time to make it even simpler to throw together on busy nights.
Ingredients
- 2 cups cubed cooked chicken
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 3 hard-boiled large eggs, chopped
- 1/2 cup finely chopped dill pickles
- 1/3 cup finely chopped celery
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 2 teaspoons prepared mustard, divided
- 1 cup sour cream
- 2 tablespoons dill pickle juice
Directions
- Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal.
- Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture.
- Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries.
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