Recipe: Sunday Chicken Wellington (using chicken breasts and refrigerated crescent roll

SUNDAY CHICKEN WELLINGTON

4 large chicken breasts, skinned and boned
1 (8 ounce) package cream cheese, softened
14 ounces canned mushrooms, drained
1 tablespoon chopped green onion
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) can refrigerated crescent rolls
1 egg, slightly beaten
FOR THE SAUCE:
3 tablespoon butter
1 teaspoon chopped green onion
2 1/2 tablespoons flour
1 1/4 cup evaporated milk
1/4 cup white wine
1/2 teaspoon salt
1 (2 ounce) can mushrooms, drained

Place chicken breasts between two pieces of plastic wrap, and roll to 1/8-inch thickness.

Combine cream cheese, mushrooms, onion, salt and pepper. Place 2 tablespoons of the mixture into the center of each chicken piece. Starting with the small end, roll up and secure with toothpicks.

Melt butter in skillet. Saute chicken rolls, turning occasionally, for about 6 minutes or until opaque. Set aside.

Separate dough into four triangles. Seal perforations, and roll into 6-inch by 7-inch rectangles.

Remove toothpicks from chicken and place one in the center of each dough rectangle. Wrap chicken in dough, and seal edges. Place seam-side down on ungreased cookie sheet. Brush with egg.

Bake at 375 degrees F for 18 to 20 minutes.

TO MAKE THE SAUCE:
Saute onion in butter until tender. Blend in flour. Gradually add evaporated milk. Stir in wine, and cook until thickened. Add salt and mushrooms.

Serve over chicken rolls.

Makes 4 servings
Source: Midwest Moms: Recipes and Advice from the Heartland by Polly Westboro