chicken meatloaf wellington with sun dried tomatoes

Author of this recipe: Jayme Gonnerman

Chicken Meatloaf Wellington with Sun-Dried Tomatoes | Recipe | Chicken, Meatloaf, Sun-Dried Tomatoes, Wellness, Appetizing Dish

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Ingredients

• - Chicken breast (1000g)
• - Sun-dried tomatoes (50g, chopped)
• - Dijon mustard (2 tablespoons)
• - Garlic powder (1 teaspoon)
• - Onion powder (1 teaspoon)
• - Worcestershire sauce (2 tablespoons)
• - Soy sauce (2 tablespoons)
• - Fresh thyme (1 tablespoon, finely chopped)
• - Fresh rosemary (1 tablespoon, finely chopped)
• - Salt (to taste)
• - Black pepper (to taste)
• - Italian seasoned bread crumbs (1 cup)
• - Butter (melted) (3 tablespoons)
• - Puff pastry sheet (1 large sheet)
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Steps

1. ### How to Make a Flavorful Chicken Wellington with Sun-Dried Tomatoes
3. Chicken Wellington is not just a classic dish; it's an elegant choice that impresses guests at any gathering. To give this traditional recipe a twist, we'll add sun-dried tomatoes for an extra burst of flavor and texture. Here’s how you can create this delicious chicken meatloaf wellington with sun dried tomatoes.
5. #### Ingredients:
6. - 1 pound (450g) ground chicken
7. - 2 slices of bacon, chopped
8. - 1/2 cup (85g) grated Parmesan cheese
9. - 1/4 cup (35g) sun-dried tomatoes in oil, drained and chopped
10. - 1 large egg, lightly beaten
11. - 2 cups (200g) breadcrumbs
12. - 1 tablespoon Dijon mustard
13. - Salt and pepper to taste
14. - 1 sheet of puff pastry, thawed
16. #### Instructions:
18. 1. **Prepare the Filling:**
19. - In a medium bowl, mix together ground chicken, chopped bacon, grated Parmesan cheese, sun-dried tomatoes (chopped), beaten egg, breadcrumbs, Dijon mustard, salt, and pepper until well combined.
21. 2. **Shape the Meatloaf:**
22. - Preheat your oven to 375°F (190°C).
23. - On a lightly fluffed surface, shape the chicken mixture into a loaf about 8 inches long by 4 inches wide.
25. 3. **Wrap with Puff Pastry:**
26. - Unfold one sheet of puff pastry and place it on a baking tray.
27. - Carefully spread the chicken loaf down the center of the pastry, ensuring you leave an even border around the edges.
28. - Fold the sides over the chicken meatloaf, sealing tightly to prevent any leaks.
30. 4. **Bake:**
31. - Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the internal temperature of the chicken reaches at least 165°F (74°C).
33. 5. **Rest and Serve:**
34. - Remove from the oven, let it rest for a few minutes to allow the flavors to meld.
35. - Slice into portions before serving.
37. #### Tips for Perfect Results:
38. - Use high-quality sun-dried tomatoes in oil for richer flavor.
39. - Ensure your chicken is fully cooked to avoid food safety issues.
40. - Pre-baking the puff pastry can help ensure even cooking and prevent a soggy bottom.
42. By following these steps, you’ll create an impressive dish that’s both comforting and gourmet. Perfect for holiday feasts or special occasions, this Chicken Wellington with Sun-Dried Tomatoes adds a unique twist to your menu. Enjoy crafting and sharing this delightful recipe!

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• chicken meatloaf wellington with sun dried tomatoes