Erewhon Gluten-Free Chicken Wellington
ErewhonErewhon Gluten-Free Chicken Wellington
Ingredients
For the Chicken
- 2 pounds organic chicken breast, boneless, skinless
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Erewhon organic olive oil
For the Duxelles
- 1 pound cremini mushrooms, finely chopped
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon Erewhon organic olive oil
- 5 ounces Erewhon organic spinach, wilted and squeezed dry
For Assembly
- 1 sheet gluten-free puff pastry, thawed
- 8 slices prosciutto, thinly sliced
- 2 tablespoons Dijon mustard
- 1 organic egg, beaten
- 1 teaspoon Erewhon truffle oil, for drizzling (optional)
Instructions
- 1
Pat the organic chicken breasts dry with paper towels. Season generously with pink Himalayan salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of Erewhon organic olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until lightly golden. They do not need to be cooked through. Remove from skillet and set aside to cool.
⏱️ 6 min
- 3
In the same skillet, add another tablespoon of Erewhon organic olive oil. Add the finely chopped cremini mushrooms, minced shallots, and minced garlic. Sauté over medium heat until all the moisture has evaporated and the mushrooms are deeply browned, about 10-15 minutes. Stir in the chopped fresh thyme leaves. Remove from heat and let cool slightly.
⏱️ 15 min
- 4
Once cooled, combine the mushroom mixture (duxelles) with the wilted and squeezed dry Erewhon organic spinach. Mix well.
⏱️ 5 min
- 5
Lay out a large piece of plastic wrap on a clean surface. Arrange the prosciutto slices in an overlapping rectangle, large enough to encase one chicken breast. Spread 1 tablespoon of Dijon mustard evenly over the prosciutto.
⏱️ 5 min
- 6
Spread half of the duxelles mixture evenly over the Dijon-coated prosciutto. Place one seared chicken breast on top of the duxelles. Using the plastic wrap, carefully roll the prosciutto and duxelles around the chicken breast, forming a tight cylinder. Twist the ends of the plastic wrap to secure and refrigerate for 15 minutes to firm up.
⏱️ 5 min
- 7
Repeat step 5 and 6 for the second chicken breast.
⏱️ 5 min
- 8
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 9
On a lightly floured surface (using gluten-free flour), unroll the gluten-free puff pastry sheet. Cut the pastry in half. Remove one chilled chicken and prosciutto roll from the plastic wrap. Place it on one half of the pastry sheet. Fold the pastry over the chicken, trimming any excess and sealing the edges tightly. Repeat with the second chicken roll.
⏱️ 10 min
- 10
Place the wrapped chicken Wellingtons seam-side down on the prepared baking sheet. Brush the tops and sides with the beaten organic egg. You can score the top of the pastry lightly with a knife for decoration, being careful not to cut all the way through.
⏱️ 5 min
- 11
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and an internal thermometer inserted into the thickest part of the chicken reads 165°F. If the pastry is browning too quickly, you can loosely tent it with foil.
⏱️ 30 min•🌡️ 400
- 12
Remove from the oven and let rest for 5 minutes before slicing and serving. Drizzle with Erewhon truffle oil, if desired, for an extra layer of gourmet flavor.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Gluten-Free Chicken Wellington
Ingredients
For the Chicken
- 2 pounds organic chicken breast, boneless, skinless
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Erewhon organic olive oil
For the Duxelles
- 1 pound cremini mushrooms, finely chopped
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon Erewhon organic olive oil
- 5 ounces Erewhon organic spinach, wilted and squeezed dry
For Assembly
- 1 sheet gluten-free puff pastry, thawed
- 8 slices prosciutto, thinly sliced
- 2 tablespoons Dijon mustard
- 1 organic egg, beaten
- 1 teaspoon Erewhon truffle oil, for drizzling (optional)
Instructions
- 1
Pat the organic chicken breasts dry with paper towels. Season generously with pink Himalayan salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of Erewhon organic olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until lightly golden. They do not need to be cooked through. Remove from skillet and set aside to cool.
⏱️ 6 min - 3
In the same skillet, add another tablespoon of Erewhon organic olive oil. Add the finely chopped cremini mushrooms, minced shallots, and minced garlic. Sauté over medium heat until all the moisture has evaporated and the mushrooms are deeply browned, about 10-15 minutes. Stir in the chopped fresh thyme leaves. Remove from heat and let cool slightly.
⏱️ 15 min - 4
Once cooled, combine the mushroom mixture (duxelles) with the wilted and squeezed dry Erewhon organic spinach. Mix well.
⏱️ 5 min - 5
Lay out a large piece of plastic wrap on a clean surface. Arrange the prosciutto slices in an overlapping rectangle, large enough to encase one chicken breast. Spread 1 tablespoon of Dijon mustard evenly over the prosciutto.
⏱️ 5 min - 6
Spread half of the duxelles mixture evenly over the Dijon-coated prosciutto. Place one seared chicken breast on top of the duxelles. Using the plastic wrap, carefully roll the prosciutto and duxelles around the chicken breast, forming a tight cylinder. Twist the ends of the plastic wrap to secure and refrigerate for 15 minutes to firm up.
⏱️ 5 min - 7
Repeat step 5 and 6 for the second chicken breast.
⏱️ 5 min - 8
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 9
On a lightly floured surface (using gluten-free flour), unroll the gluten-free puff pastry sheet. Cut the pastry in half. Remove one chilled chicken and prosciutto roll from the plastic wrap. Place it on one half of the pastry sheet. Fold the pastry over the chicken, trimming any excess and sealing the edges tightly. Repeat with the second chicken roll.
⏱️ 10 min - 10
Place the wrapped chicken Wellingtons seam-side down on the prepared baking sheet. Brush the tops and sides with the beaten organic egg. You can score the top of the pastry lightly with a knife for decoration, being careful not to cut all the way through.
⏱️ 5 min - 11
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and an internal thermometer inserted into the thickest part of the chicken reads 165°F. If the pastry is browning too quickly, you can loosely tent it with foil.
⏱️ 30 min•🌡️ 400 - 12
Remove from the oven and let rest for 5 minutes before slicing and serving. Drizzle with Erewhon truffle oil, if desired, for an extra layer of gourmet flavor.
⏱️ 5 min