Recipe: Puff Pastry Chicken

Puff Pastry Chicken
rec.food.cooking/JanetDW381/1995

Butter
Boneless Chicken Breasts (4)
Pepperidge Farms Frozen Puff Pastry Sheets
Salt
Pepper
Thyme (fresh preferred)
Parsley
package of mushrooms (sliced)
1 small onion
4oz cream cheese
Dijon mustard (2tablespoons)

Note: Thaw Puff Pastry at room temperature 30 minutes before using!

First, pound chicken breasts flat, season with salt, pepper and thyme and cook in butter in a skillet. Set aside to cool.

Second, add a little butter to skillet and cook mushrooms and onions add parsley and drain thoroughly.

Third, combine cream cheese and Dijon mustard in a small bowl to make a sauce.

Fourth, with a rolling pin on a floured surface roll out pastry dough and cut into four squares. To load the pastry, place a couple of spoonfuls of mushroom mixture in center of pastry, put a breast of chicken on top of the mushrooms, (chicken may be cut up in half or thirds to fit better) on the top of chicken spoon a bit of the mustard sauce.

Fifth, close pastry...by folding over like a burrito or by bringing the four corners together at the top and sealing the sides. You may seal with a combination of egg white and water.

Bake on a ungreased cookie sheet for approximately 25 minutes on until pastry is golden brown.