Chef Michael Minden taught me how to make Beef Wellington, but my recipe uses chicken, which is less expensive and lower in fat. Serve this with Fresh Carrots with Orange Glaze and Lettuce and Grapefruit Salad with Pine nuts.

Serving Size: 4

Prep Time: 15 min

Cook Time: 45 min

Total: 1 hr


1 egg
1 T water
1 package pastry sheet
1/4 C cream cheese (low fat)
1 tsp dijon mustard
1/2 C red pepper (thinly sliced)
8 asparagus spears
4 skinless skinless chicken breasts
4 oz mushrooms finely chopped
1 Tbsp olive oil
1/2 C finely chopped onions
1/4 C chicken broth
Salt and pepper to taste
2 C fat free half and half
1/4 C chopped chives and basil
2 Tbsp lemon juice


Put the olive oil in a medium size skillet and add the onions. Simmer the onions until they are soft.  Add the mushrooms and the chicken broth.  Simmer the mixture on medium heat for 8 to 10 minutes until it is reduced to a paste.  Season with salt and pepper and set aside to cool. To make the sauce, combine the basil, lemon juice, chives and salt and pepper with the fat free cream in a  medium size skillet.  Let is simmer until it thickens.  In a small bowl, mix the cream cheese with the dijon mustard, basil, chives, lemon juice. Set aside. Preheat the oven to 450 degrees. On a lightly floured surface, roll the pastry sheet out to about a 1/4 inch thickness.  Place the cream chees mixture in the center of the pastry. Place the chicken breast on top of the cream cheese mixture. Brush each corner with the egg and water mixture. The egg mixture acts as a glue so that the pastry sheet will stick.  Cover the top of the chicken breast with the mushroom mixture. Place the red peppers, and then 2 spears of asparagus on top.  Then wrap the tower of chicken and vegetable in the pastry sheet. Fold one side over.  Brush the top of it with the egg mixture. Fold over the other side of the pastry sheet and press it gently to make sure it is secure. Pinch the ends under. With the remaining pastry sheet, take a cookie cutter and make a decoration like a star and place on top.  Brush the completed pastry with the egg wash. Bake for 40 to 45 minutes until pastry is golden brown.  To serve, cover the bottom of a dinner plate with the sauce and place the chicken breast on top. Garnish with parsley.

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