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Chicken Wellington (Puff Pastry-Wrapped Chicken)

Here's how you make Chicken Wellington (Puff Pastry-Wrapped Chicken)
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  • Servings: 8
  • Prep: 45m
  • Cook: 20m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 box/2 sheets (17.3 ounce) frozen puff pastry (thawed for about 20 minutes)
  • 1 3/4 to 2 pounds raw boneless skinless chicken breasts (8 small)
  • 2 tablespoons butter
  • 2 tablespoons oil
  • Seasoning salt & fresh ground black pepper (can use white salt)
  • 1 large (12 ounce) yellow onion, finely chopped (can use 2 smaller onions)
  • 1 tablespoon fresh garlic, minced (optional)
  • 1/2 pound fresh mushroom, sliced (white button, can increase if desired)
  • 2 tablespoons finely chopped fresh parsley
  • 8 ounces cream cheese, softened ( you may reduce the amount if desired)
  • 2 tablespoons Dijon mustard
  • 1 large egg (slightly beaten)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Season the chicken breasts with seasoning salt and pepper on all sides.

  • Step 2: Heat butter and oil in a skillet.

  • Step 3: Brown the breasts on both sides until almost completely cooked through; transfer to a plate.

  • Step 4: 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.

  • Step 5: On a floured surface, roll out each puff pastry sheet to a 14-inch square.

  • Step 6: Cut into four even 7-inch squares (you should have 8 squares total).

  • Step 7: Place each breast over each puff pastry square.

  • Step 8: Preheat oven to 375 degrees F.

  • Step 9: Grease a baking/cookie sheet.

  • Step 10: In a small bowl, combine the softened cream cheese with mustard, then spread over EACH breast.

  • Step 11: Then top with about 2-3 tablespoons mushroom/onion mixture.

  • Step 12: Brush the edges of each pastry square with water.

  • Step 13: Wrap pastry around the chicken breast, pressing edges to seal tightly.

  • Step 14: Place seam-side down on greased baking sheet. Brush the tops with egg wash.

  • Step 15: Place on a greased baking pan.

  • Step 16: Bake for about 20 minutes, or until puffed and golden brown.

  • Step 17: Serve with mushroom a sauce.

  • Step 18: Delicious!

We hope you enjoy this recipe!

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