Chicken Wellington

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 24 ounces frozen puff pastry
• 1 egg
• 1 tablespoon water
• 4 boneless chicken breasts
• 1/2 teaspoon dried thyme leaves, crushed
• 2 tablespoons butter
• 3/4 cup mushroom, sliced
• 1 medium onion, finely chopped
• 1 tablespoon parsley, chopped
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon dijon-style mustard

Recipe

• 1 thaw pastry sheet at room temperature 30 minutes. mix egg and water.
• 2 preheat oven to 400°f.
• 3 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.
• 4 add remaining butter to skillet. add mushrooms and onion and cook until tender and liquid is evaporated. stir in parsley.
• 5 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.
• 6 bake 25 minutes or until golden.