Ingredients: |
Ingredients: 8 boneless chicken breasts
2 frozen puff pastry sheets (thawed for about 20 minutes)
seasoning salt
pepper
2 tbsp. butter
2 tbsp. oil
1 medium to large onion, diced
2 (8 oz.) packages mushrooms, diced
2 tbsp. parsley
1 tbsp. minced garlic
1 (8 oz.) package cream cheese, softened
2 tbsp. Dijon mustard
1 egg, slightly beaten
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Directions: |
Directions:1. Season the chicken breast with seasoning salt and pepper on all sides. Heat butter and oil in a skillet. Brown the breasts on all sides until almost completely cooked through. Transfer to a plate.
2. To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. Stir in parsley.
3. Set oven to 375 degrees. On a floured surface, roll out each puff pastry sheet to a 14-inch square. Cut into four even 7-inch squares (you should have 8 squares total).
4. In a small bowl combine the softened cream cheese with mustard.
5. Place a tablespoon of the mushroom mixture in the center of each square. Then add a tablespoon of the cream cheese mixture on top of that. Then place a chicken breast on top of that, add another cream cheese layer, and add another mushroom layer. Save any leftover mushroom mixture for topping/plating.
6. Brush the edges of each pastry square with water. Wrap pastry around the chicken breast, pressing edges to seal tightly. Place seam-side down on greased baking sheets. Brush the tops with egg wash and bake for about 20 minutes, or until puffed and golden brown. |
This recipe for Chicken Wellington is from