Chicken Wellington

Course : Chicken
Serves: 4
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1/2 cup water
1/2 teaspoon chicken bouillon granules
1/2 cup instant rice
1/2 cup fresh spinach -- chopped
1/4 cup red bell pepper -- finely chopped
4 whole chicken breasts -- (about 1 pound), boneless and skinless
1 package refrigerated crescent rolls -- (8 ounces)
1 teaspoon salt and pepper -- optional

Preparation / Directions:

1. Heat oven to 375 degrees. In medium saucepan, combine water and bouillon granules. Bring to a boil; add rice. Remove from heat; let stand 5 minutes. Stir in spinach and bell pepper. 2. Flatten each chicken breast to about 1/4 inch thickness by pounding between two pieces of waxed paper. Season with salt and pepper if desired. Place 1/4 of rice mixture on each chicken breast. Roll up, tucking in the edges. 3. Divide crescent roll dough into 4 squares. Press each square to measure 6 x 6 inches. Place chicken in center of each square. Fold dough to enclose chicken; press edges to seal. Place on greased baking pan, seam side down. 4. Bake 25 to 30 minutes or until golden brown and chicken is no longer pink in center.


Nutritional Information:

548 Calories (kcal); 27g Total Fat; (45% calories from fat); 62g Protein; 11g Carbohydrate; 186mg Cholesterol; 234mg Sodium

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