Chicken Wellington
Recipe from
Pepperidge Farm Puff Pastry
A variation of the classic beef Wellington, this stunning entree stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender Pepperidge Farm® Pastry Sheets.
Ingredients
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1/2 pkg.Pepperidge Farm® Puff Pastry Sheets (1 sheet)see savings
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1eggsee savings
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1 tbsp.watersee savings
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4skinless, boneless chicken breastssee savings
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1/2 tsp.dried thyme leaves , crushedsee savings
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2 tbsp.butter or margarinesee savings
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3/4 cupsliced mushroomsee savings
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1medium onion , finely choppedsee savings
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1 tbsp.chopped fresh parsleysee savings
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1 pkg.(3 oz.) cream cheese , softenedsee savings
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1 tbsp.Dijon-style mustardsee savings
Directions
1.
THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400 degrees F.
2.
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.
3.
ADD remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley.
4.
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.
5.
BAKE 25 min. or until golden.
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