Cheesy Chicken Wellington

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  • 1 sheet puff pastry
  • 1 small chicken breast
  • 1/2 cup cream cheese
  • 1/2 cup cheddar
  • 1 tsp chives, finely chopped
  • 1 small clove garlic, minced
  • pinch pepper
  • 1 egg, beaten
  • 4 sheets cured ham
  • salt, to taste



  1. In a small bowl, mix together the cream cheese, cheddar, pepper, chives and garlic. Mix well to combine. Slice your chicken along the top of the breast and stuff with the mix. Season with salt and place onto your strips of ham. Roll up in the ham. Sear in 1 tbsp oil on both sides to seal. Leave to cool then pop in the middle of half of your pastry sheet. Brush with egg then place the second sheet on top. Brush all over with egg then bake at 190°C for 25 minutes, or until the internal temperature reads 75°C.
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