Basil and Sundried Tomato Chicken Wellington

prep time:: 0 min

Serving size: 6

ingredients

1 whole rotisserie chicken -- light and dark meat chopped
2 C cream cheese
1 C chopped basil leaves
2 tbsp minced garlic
1/2 C chopped kalamata olives
1/2 C slivered sundried tomatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
2 sheets packaged puff pastry
1 egg -- beaten
Spring Salad
2 packages salad greens -- 10 ounce each
1 C cucumbers -- chopped
1 C grape tomatoes -- halved
4 tbsp white balsamic vinegar
7 tbsp olive oil

directions

In large bowl, mix together cream cheese, basil, garlic, olives, sundried tomatoes, salt, pepper and red pepper flakes. Add chicken, mixing well, and allow to sit while pastry sheets thaw.

Unfold pastry and cut each sheet into three sections, making 6 rectangles. Cut 1 inch from end of each rectangle and set aside to use as pastry toppings. Roll each rectangle to 1/8 inch thickness and place 1/2 cup chicken mixture in center. Fold pastry around filling, sealing edges with a little cold water and pressing firmly with fingers.

Make hole in center of each pastry puff. Using sharp knife, cut decorative shapes from set- aside pastry. Moisten backs of each piece and stick on top of pastries. Brush entire tops with egg and place on baking sheet in 425°F oven for about 20 minutes or until browned.

On serving platter, place Spring Salad and arrange cooked pastry on top.

Spring Salad

In large bowl, place salad greens, chopped cucumbers and grape tomatoes.

In small bowl, mix together vinegar and olive oil; toss with vegetables.