Chicken Wellington (Puff Pastry-Wrapped Chicken)
April 26, 2015
"This is a highly-rated recipe I have posted on another site. This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! To save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly. I always serve this with my #recipe3623 drizzled over or on the side of the plate, you will love this!"
- Serving Size: 1 (234.2 g)
- Calories 596.7
- Total Fat - 37.5 g
- Saturated Fat - 12.3 g
- Cholesterol - 93.7 mg
- Sodium - 779.1 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 2.9 g
- Sugars - 3.5 g
- Protein - 30.1 g
- Calcium - 309.7 mg
- Iron - 2.6 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.3 mg
Season the chicken breasts with seasoning salt and pepper on all sides.
Heat butter and oil in a skillet.
Brown the breasts on both sides until almost completely cooked through; transfer to a plate.
To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. Stir in parsley.
On a floured surface, roll out each puff pastry sheet to a 14-inch square.
Cut into four even 7-inch squares (you should have 8 squares total).
Place each breast over each puff pastry square.
Preheat oven to 375 degrees F.
Grease a baking/cookie sheet.
In a small bowl, combine the softened cream cheese with mustard, then spread over EACH breast.
Then top with about 2-3 tablespoons mushroom/onion mixture.
Brush the edges of each pastry square with water.
Wrap pastry around the chicken breast, pressing edges to seal tightly.
Place seam-side down on greased baking sheet. Brush the tops with egg wash.
Place on a greased baking pan.
Bake for about 20 minutes, or until puffed and golden brown.
Serve with mushroom a sauce.
Tips & Variations
No special items needed.