Chicken and Fig Wellingtons
Chicken and Fig Wellingtons



  • 4 chicken breast fillets
  • 2 tbsp fig, date and balsamic vinegar chutney
  • 3 sheets of ready-rolled puff pastry
  • Olive oil
  • 2 bunches of broccolini
  • 250g cherry tomatoes
  • Preheat the oven to 220C and line a baking tray with paper. Cut a pocket into each chicken breast and fill with chutney. Cut the pastry into 16cm x 4cm strips and place 4 strips, slightly overlapping, on a floured surface. Top with a chicken breast (top-side down) and season well. Fold the pastry to enclose the chicken, then place (seam-side down) on the baking tray. Repeat with the remaining breasts and pastry.
  • Brush the pastry parcels with oil and and bake for 30 mins, adding the broccolini and tomatoes to the tray for the final 10 mins. Serve hot, and enjoy.
30 mins
4 serving

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