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Recipe: Chicken Wellington (Pepperidge Farm Puff Pastry recipe)

Main Dishes - Assorted
CHICKEN WELLINGTON

4 boneless chicken breast halves
1/2 teaspoon dried thyme leaves, crushed
Salt and pepper (to taste)
2 tablespoons butter or margarine, divided use
1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
3/4 cup sliced mushrooms
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1 (3 oz.) package cream cheese, softened
1 tablespoon Dijon mustard

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 until chilled, about 15 minutes or up to 24 hours.

WHEN READY TO BAKE:
Preheat oven to 400 degrees F.

Thaw pastry sheet at room temperature 30 minutes. Mix egg and water together; set aside.

Melt remaining 1 tablespoon butter in skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley; set aside.

Mix cream cheese and mustard together; set aside.

Unfold thawed pastry on lightly floured surface. Roll into 14-inch square and cut into 4 (7-inch) 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 remaining egg mixture.

Bake 25 minutes or until golden.

Makes 4 servings
Source: Pepperidge Farm Puff Pastry
MsgID: 371571
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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