Chicken & Stuffing Wellington

I actually had a dream about making this & it sounded so good I thought I had better try & make it! This is a lovely alternative to a Sunday roast & you can serve it with all the usual trimmings.

Oh & I promise two chicken breasts will go a long way but use more if you need to!


Serves 4 Approximately 90p per person

Prep time 20 minutes Cooking time 30 minutes







  • 2 chicken breasts
  • 1x85g pack of sage & onion stuffing mix
  • 1 sheet ready rolled puff pastry
  • 1 egg, beaten


Make up the stuffing according to packet instructions. Set aside to cool.

Place one chicken breast on to a chopping board & using a sharp knife make a cut in the side as if you were making a pocket. Keep going but don't cut cut all the way through.

Open it out like a book then repeat with the other one.

Place both chicken breast on to a sheet of cling film & put another sheet on top.

Using a rolling pin bash them out until they are about 1.5cm thick. 

Unroll the sheet of pastry & cut it in half widthways.

Lay one chicken breast on to one half of the pastry.

Spread the cooled stuffing evenly over the chicken then place the other chicken breast on top.

Cover with the other half of the pastry & seal the edges with egg wash. Chill in the fridge for 20 minutes.

Pre-heat the oven to 200C/Fan 180/Gas 6.

Remove the wellington from the fridge & brush all over with egg wash.

Bake for 30 minutes.

Cut into quarters & serve with roasties, veg & gravy.

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