SOUTHWESTERN CHICKEN WELLINGTONS WITH CHIPOTLE FARCE

Ingredients Weight Measure
Thyme, fresh 2 oz.
Sage, fresh 1 oz.
Rosemary, fresh 1 oz.
Olive oil 2 oz.
Salt & pepper to taste
Chicken breast halves, boneless, skinless, 6 oz. ea. 6 ea.
Anaheim chiles, fresh 8 ea.
Heavy whipping cream 1/3 cup
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Garlic, cloves, roasted 4 ea.
Shallots, roasted, peeled 2 ea.
Salt 1 Tbsp.
Pepper 1 tsp.
Puff pastry dough, 12" x 12" 1 sheet
Egg, beaten 1 ea.

Method

  1. For the chicken breasts, stem and chop the thyme, sage and rosemary, reserving 1/2 for the mousse.
  2. Using the olive oil, 1/2 of the herbs, salt and pepper, to taste, marinate 3 of the chicken breast halves for 15 minutes while you make the mousse.
  3. In a hot skillet, sear both sides of the marinated breasts and chill.
  4. Over an open flame or in a 500°F oven, roast the chiles until their skins blister and begin to blacken.
  5. Place chiles in bowl and cover with saran wrap for 15 minutes. This will make it easier to peel them.
  6. Gently peel off the skins and slice open lengthwise, being sure to leave whole and remove any seeds.
  7. Place on tray until needed.
  8. Take the remaining 3 non-marinated chicken breast halves and cut into 1" pieces.
  9. Place the chicken in a Cuisinart® along with the reserved herbs, cream and TABASCO® Chipotle Pepper Sauce and begin to pulse.
  10. Add the roasted garlic cloves and shallots, pulsing the mousse until it is smooth.
  11. Season with 1 Tbsp. salt and 1 tsp. pepper.
  12. Place the chipotle chicken mousse in refigeration until needed.
  13. For the Wellington, lay out the puff pastry dough on parchment/wax paper.
  14. Lay out cleaned chiles in area the length of the 3 whole breasts and 3 times the width.
  15. Place the chicken breasts in the center of the chiles.
  16. Using a pastry bag (or spatula), pipe the mousse evenly over the top of the chicken.
  17. Gently fold over the dough, making sure to keep it tight and continue until the roll is formed.
  18. Brush the outside of the dough with the eggwash, being sure to cover entirely.
  19. Bake at 375°F for 20-25 minutes until internal temperature of 160°F is reached.
  20. Let stand 10 minutes; then using a serrated knife, slice into 1"-thick portions.

Yield: