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Caramelized Onion Chicken Wellington

Caramelized Onion Chicken Wellington

Time Involved
< 55 min
# of Ingredients
Skill Level
package Maple Leaf Prime Naturally® Butterflied Chicken Breasts
¼ tsp (1mL) 
¼ tsp (1mL) 
Ground black pepper
Large onion, thinly sliced
1 tbsp (15mL) 
Vegetable oil
(397 g) Package Tenderflake® Frozen Puff Pastry, thawed
½ cup (125mL) 
Soft herb and garlic cream cheese
Egg, beaten

PREHEAT oven to 400°F (200°C).

SEASON chicken with salt and pepper. Heat oil in a large fry pan, over medium-high heat, and brown chicken on both sides. Remove from pan and set aside.

ADD onion to pan, sauté for 1 minute, reduce heat and cook for an additional 5 minutes or until brown and caramelized.

DIVIDE pastry into two equal pieces. On a lightly floured surface, roll out half of pastry into a 9 x 12 inch (23 x 30 cm) rectangle. Cut in half, creating two 9 x 6 inch (23 x 15 cm) pieces. Place one piece on a large parchment lined baking sheet.

SPREAD ½ of caramelized onion over centre of pastry. Top with 1 chicken breast and dot with ½ of the cream cheese. Moisten edge of pastry with beaten egg and place second piece of pastry over top. Seal edge with fingers or fork. Cut several slits in pastry to allow steam to escape. Brush with beaten egg. Repeat with second half of pastry and filling ingredients.

BAKE in preheated oven for 20-25 minutes until pastry is puffed and golden brown and chicken has reached a minimal internal temperature of 170°F (77°C). Cut each Wellington in ½ before serving.


TIP: Substitute sautéed mushrooms or sliced peppers for the onions. Four individual Wellingtons can be made by cutting chicken, filling and pastry into 4 equal portions before assembling.

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