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Ingredients
| ready rolled puff pastry: 24 oz |
| eggs: 1 |
| water: 1 Tbl |
| chicken breasts: 4 breasts |
| dried thyme (leaves): 1/2 tsp (crushed) |
| salted butter: 2 Tbl |
| white mushrooms: 3/4 cup (sliced) |
| onions: 1 (finely chopped) |
| parsley: 1 Tbl (chopped) |
| cream cheese: 1 3oz package (softened) |
| Dijon mustard: 1 Tbl |
Chicken Wellington
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Thaw pastry sheet at room temperature 30 minutes. Mix egg and water.
- Preheat oven to 400°F.
- Sprinkle chicken with thyme. Season with salt and pepper if desired. Melt 1 tablespoons butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 minutes or up to 24 hours.
- 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 tablespoons mushroom mixture on each square. Top with chicken. Spread 1 heaping tablespoons 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 minutes or until golden.