Chicken Wellington

Chicken Wellington

1 sheet puffed pastry dough, thawed, rolled out and cut in half
1 large boneless, skinless chicken breast, cooked and diced
4 oz goat cheese
1/2 cup marinara or other red sauce
1/2 pepper (any color) finely chopped
1 garlic clove, minced

1. Pre-heat oven to 350 degrees.
2. Spread half of each ingredient on each puffed pastry sheet.
3. Fold puffed pastry sheet over and seal each open side by folding over and indenting with a fork. (This makes it look like a hot pocket.)
4. Put on foil lined baking sheet and bake for about 20 minutes, or until golden brown on top.

Notes: You can really put anything inside the pastry dough. This is just a combination that we happen to enjoy. If the pastry dough sticks to the counter, use a little flour or don't let it thaw out quite so long. This recipe makes two wellingtons.

Recipe Origination: Erin made us veggie wellingtons once, so this is a version of that.