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Chicken Wellington

Ingredients

  • 1 pkg. frozen puff pastry sheets
  • 8 boneless chicken breasts
  • 2 tsp. thyme
  • salt and freshly ground pepper
  • 5 Tbs. butter
  • 1 lg. onion, finely chopped
  • 1/4 lb. mushrooms, sliced
  • 2 Tbs. chopped parsley
  • 1 8 oz. pkg. cream cheese
  • 2 Tbs. Dijon mustard
  1. Thaw pastry 20 min. Sprinkle chicken w. seasonings.
  2. In med. skillet, brown chicken in 3 Tbs. butter. Set aside.
  3. Add remaining butter to skillet. Add onions and mush.
  4. Saute’ until tender & liquids have evaporated. Stir in parsley.
  5. On lightly floured surface, roll each sheet to 14″ square. Cut into 4 7″ squares.
  6. Preheat oven to 375°
  7. In small bowl combine softened cream cheese with mustard.
  8. Spread over cutlets.
  9. Spread each square with 2-Tbs. mushroom mixture. Top with breast.
  10. Brush edges of pastry with water.
  11. Wrap pastry around chicken, pressing edges to seal.
  12. Place seam side down on ungreased baking sheets. Brush tops with egg wash.
  13. Bake 2 min. or until puffed & golden brown

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