Chicken Wellington

Chicken Wellington

Ingredients:

 

Package puff pastry sheets (1 sheet)

4

Boneless, skinless chicken breasts

Tsp

Dried thyme, crushed

2

Tbl

Butter

Cup

Mushrooms, finely chopped

1

 

Medium onion, finely chopped

1

Tbl

Parsley

1

3 oz

Package cream cheese, softened

1

Tbl

Dijon mustard

tsp

Pepper

1

 

Large egg, beaten with 1 teaspoon water for egg wash

Directions:

Let puff pastry thaw while you make the filling. Preheat oven to 400 F.

Sprinkle Chicken With Thyme, seasoning with Salt And Pepper to taste. Melt 1 Tbsp. Butter In Skillet. Add Chicken And Cook Until Browned. Remove Chicken From Skillet. Cover And Refrigerate 15 Min. Or Up To 24 Hr.

Add Remaining Butter To Skillet. Add Mushrooms And Onion And Cook Until Tender And Liquid Is Evaporated. Stir In Parsley.

In a small bowl, Mix Cream Cheese and Mustard until combined. Set Aside.

Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon about 1 tbsp. Mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. Cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture

Bake Chicken Wellington Bundles For 25 Minutes Until Golden Brown.

 

Yields

4 servings

 

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