Chicken Wellington

Ingredients for the Wellington:
4 – cups of ½” diced all white chicken meat
½ – tsp of minced garlic
1 – tbsp of butter
1 - cup of chicken broth
½ - tsp of chicken base or granules
Salt and pepper to taste
Puff pastry dough (2 packages will make 4 large Wellingtons)

Ingredients for the filling
½ - lb of ground chicken sausage or veal
6 oz - cooked long grain & wild rice
¼ - cup of butter
3- tbsp of heavy cream
1 – tsp of minced garlic
¼ - cup of finely minced onions
1 – cup of chopped spinach
½ - lb of mushrooms, coarsely chopped
Salt & pepper to taste

Ingredients for the Hollandaise Sauce
3 - egg yolks
6 - tbsp of butter
2 - tbsp lemon juice
¼ - cup of boiling water
Salt and pepper to taste

Preparations
Allow puff pastry dough to thaw at room temperature.
Sauté the garlic & butter over medium heat in a large sauce pan. Then add diced chicken, broth , salt & Pepper. Simmer on low until broth is absorbed, Set aside and allow the chicken to absorb all the flavors and broth yet still remain moist.
Prepare filling: Sauté butter, garlic, onions. Add ground sausage or veal and mushrooms and cook thoroughly. Add spinach, rice and heavy cream. Stir constantly. Salt and Pepper to taste. Mixture should be thick and stick to itself. Remove from heat and set aside.
Gently roll out your puff pastry on a piece of lightly floured parchment paper. In the center add approx 1/2 cup of your chicken mixture and form a hole in the chicken. Then fill the hole with a large scoop of rice mixture. Add an additional heap of chicken on top forming a large mound. Then grab the dough from all sides and squeeze gently to seal the chicken in place forming a flower like seal on top. Brush with an egg glaze over the entire pastry. Bake in a 375 degree oven for 25-30 minutes or until lightly golden brown and all the pastry is cooked.
While the Wellington is cooking, prepare your sauce. I’ve chosen a Hollandaise sauce. In the top of a double boiler, heat beaten egg yolks. Gradually add melted butter, stirring constantly. Cook over hot water, not boiling.