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Chicken Wellington
1 pkg. Pepperidge Farm Puff Pastry Sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 tablespoon butter
1 large onion, finely chopped
1/4 lb. mushrooms, sliced
2 tablespoon chopped parsley
1 8 oz. cream cheese, softened
2 tablespoon Dijon mustard
egg wash
Thaw pastry 20 min. Sprinkle chicken with seasonings. In med. skillet brown chicken in 3 tablespoon butter, set aside. Add remaining butter to skillet. Add onion and mushrooms. Sauté till tender and liquid has evaporated. Stir in parsley.
On lightly floured surface, roll each sheet to 14" square. Cut into four 7" squares. Preheat oven to 375.
In small bowl combine cream cheese with mustard. Spread over chicken cutlets. Spread each pastry square with 2 tablespoon mushroom mixture. Top with breast. Brush edges of pastry with water. Wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Brush tops with egg wash. Bake 25 min. or till puffed and golden brown.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
