In my family, you always got to choose your own birthday dinner. Every year, I chose chicken wellington -- a delicious parcel of dough filled with chicken and cream cheese. Mmm!
So I made them for T and I for dinner on Saturday night with a delicious salad. They're pretty easy to make and we had two left over for a super easy dinner on Sunday night.
- 3 chicken breasts
- slightly more than 1/2 a brick of cream cheese (at room temperature)
- 1 package of Pillsbury crescent rolls
- 3 green onions
- 2 teaspoons of butter
- 2 tablespoons of milk
- salt and pepper to taste
1. Boil the three chicken breasts in a pot of water for about 20 minutes or until cooked through
2. Cube the chicken into bite sized pieces. Note: If you can leave the chicken to cool in the fridge for about an hour, it cuts cleanly and won't shred
3. Put the cream cheese in a medium sized bowl and make sure it's pretty soft.
4. Add some butter and some milk to the mixture, but not too much, you don't want it to be too runny -- mine looks like cottage cheese
5. Cut up your green onion into small pieces and add to the mixture. Then add the cubed chicken and mix (this should look like chicken salad)
6. Now, take your crescent rolls out of the fridge (leave them in as long as possible -- they're easier to work with), and open up the roll. You should have 8 crescent rolls, but you want to make four wellies, so keep them in pairs like a square
7. Use a rolling pin to make them a big as you can and make sure the seam in the middle is pinched together
8. Put 1/4 of the chicken mixture in the middle of the roll
9. Now, don't be scared, but ultimately, you need to close this like a present. My mom's are perfect always, so I know it can be done! I take the corners and pull them in, and then you might need to pierce some seams together. This is the bottom, so it can look a little sloppy
10. Bake at 350 degrees for 20 - 25 minutes, or until dough is done and slightly brown on top
Even Coop wanted some :)