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Chicken Wellington with Hasselbacks

Chicken Wellington with Hasselbacks

Chicken Wellington with Hasselbacks

Recipe by Clement Pedro

2 large chicken breasts, butterflied
250g streak bacon
Salt and freshly ground black pepper to taste
4T tomato pesto
15g basil leaves
2T olive oil
4 cloves garlic
1t smoked chilli flakes
200g baby spinach
1 lemon, zested
250g all butter puff pastry

For the Hasselbacks
5 orange fleshed sweet potatoes, Kara if possible
2T olive oil
3 cloves of garlic, finely grated
1T rosemary, finely chopped
Salt and freshly ground black pepper to taste

Place the butterflied piece of chicken between 2 sheets of plastic wrap and gently pound with a rolling pin to flatten the breasts. Do the same the second breast.
Place another sheet of plastic wrap on your counter and lay down the bacon, overlapping slightly before adding the chicken breasts, also overlapping slightly.
Season with salt and pepper before spreading over the pesto and adding the basil leaves. Begin rolling the bacon and chicken up in a sausage shape, using the plastic wrap to help roll it up.
Secure the bacon wrapped chicken with toothpicks. Heat a little oil in a pan and seal the outside of the bacons, until golden brown. Remove from the pan.
In the same pan add a little more oil before cooking the garlic until just fragrant. Add the chill and spinach to wilt for 2 minutes then add the lemon zest and season lightly.
Place your puff pastry down on a lightly floured surface and add the spinach spreading it out to create a layer of spinach. Remove the tooth picks and add the bacons wrapped chicken before rolling and sealing in the pastry.
Preheat your oven to 200C. Place the pastry on a baking tray and bake in the oven for 20 minutes or until the pastry is golden and brown.
Cut thin strips into the sweet potato being careful not to cut all the way through. Season the potato with olive oil, garlic, rosemary, salt and pepper then place on a baking tray to roast while the chicken is cooking.
After about 20-25 minutes the sweet potatoes should be soft and slightly charred, if not give it another 10 minutes.
Cut portions out of the chicken wellington and serve with the hasselback sweet potatoes.

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