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March 11, 2012

Tried 'n' True: Quick, easy take on Chicken Breasts Wellington

Anonymous Associated Press Sun Mar 11, 2012, 05:00 AM EDT

TERRE HAUTE — I’m always looking for chicken recipes that are easy and quick. This is both. I got this from Mom, and it’s oh so good. She got it from the Green Country Cookbook from Bartlesville, Okla. I always liked Beef Wellington; here is one for chicken. Hope you enjoy it as much as we all have. Mrs. Jack Hammond shared this. Thanks.



Chicken Breasts Wellington

2 large chicken breasts, whole

1 can crescent dinner rolls.

4 ounces soft white cheese with either pepper or garlic pepper (I use pepper jack)

• Cover chicken breast with water and simmer 20 minutes.

• Cool. Remove skin and bones and cut in half.

• Spread rolls on a pastry board and pinch perforations together.

• Divide into four squares.

• Sprinkle with pepper (unless there is pepper in the cheese).

• Spread cheese on chicken breasts.

• Wrap breasts in roll (can decorate with extra dough).

• Brush pastry with beaten egg.

• Bake until golden brown.

Sauce

1⁄2 teaspoon dry mustard

1 tablespoon brown sugar

2 tablespoon wine vinegar

1⁄8 cup corn oil

• Blend dry mustard, brown sugar, wine vinegar and oil in a saucepan.

• Simmer five minutes.

• Spoon over pastry and serve.



Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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