Chicken Wellington
Thaw Time: 30 minutes
Bake Time: 25 minutes
Prep Time: 25 minutes
Chill Time: 15 minutes
Makes: 4
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Ingredients
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
4 skinless, boneless chicken breasts
1/2 teaspoon dried thyme leaves, crushed
2 tablespoons butter
OR
margarine
3/4 cup sliced mushroom
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1 package (3 oz.) cream cheese, softened
1 tablespoon Dijon-style mustard
Directions
THAW
pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.
SPRINKLE
chicken with thyme. Season with salt and pepper if desired. 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.
MIX
cream cheese and mustard. 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
25 min. or until golden.
VIEW MORE
ENTREES
This recipe has been
rated by 14 members.
"At first I was iffy on making it. I thought that it would be weird mixing cream chee
se with a meat, but turned out to be a wonderful surprise. I think this recipe is excellent and I as well used baby bellas instead of regular mushrooms
...
More >
."
"Impreessive entree to serve to friends. They'll think you slaved over it, but you kn
ow you didn't
...
More >
!"
"Absolutely delicious"
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