Chicken Wellington

By nurseliz

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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.