Chicken Wellington with Fresh House Salad


You’ll look & feel like a master chef with this meal! Chicken breasts are topped with Swiss, cream cheese and veggies (peppers, red onion & spinach), wrapped in puff pastry and baked.  Served with fresh house salad. 

Ingredients: Chicken breast, spinach, red pepper, carrot, red onion, swiss cheese, cram cheese, salt, pepper, garlic, oregano, lemon juice, sunflower seeds, pumpkin seeds, dried cranberries, puff pastry, field greens, romaine lettuce, dijon mustard, olive oil, cider vinegar, honey

Cooking: 35 minutes; Oven

1.Preheat oven to 400°F.

2. Open the lid to the pan and remove the bags and cellophane. 

3. Place the pastry packages on a sprayed baking sheet, leaving room for the pastry to expand. Brush egg mixtureover each chicken piece.  Bake for 30-35 minutes or until internal temperature of chicken registers at 165°F.

4. Combine salad greens, topping and dressing a few minutes before serving.

5. Enjoy!

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