COOK FROM FROZEN.  Remove from packaging.

OVEN: Preheat oven to 400ºF. Place desired number of pieces on a baking sheet lined with parchment paper, sprayed with non-stick spray. Bake 45 minutes until pastry is well browned and internal temperature reaches 165ºF as measured by a meat thermometer. Remove from oven and let rest 10 minutes on the baking sheet before moving to plate.

TIPS

• use a meat thermometer for best results
• make sure you get the thermometer into the chicken
• use parchment lined baking sheet sprayed with non-stick spray ensures a well-browned flaky crust
• let rest full 10 minutes to allow temperature to rise and juices to go back into the chicken
• For a cleaner look, cut the Wellington down the center crosswise for a smaller portion. If you try to cut in thirds or quarters, the filling may fall out and pastry may crumble.