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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is easier then making Beef Wellington and just as fancy. Ingredients:
24 ounces frozen puff pastry |
1 egg |
1 tablespoon water |
4 boneless chicken breasts |
1/2 teaspoon dried thyme leaves, crushed |
2 tablespoons butter |
3/4 cup mushroom, sliced |
1 medium onion, finely chopped |
1 tablespoon parsley, chopped |
1 (3 ounce) package cream cheese, softened |
1 tablespoon dijon-style mustard |
Directions:
1. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water.
2. Preheat oven to 400°F.
3. Sprinkle chicken with thyme. Season with salt and pepper if desired. Melt 1 tablespoons butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 minutes or up to 24 hours.
4. Add remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley.
5. Mix cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14 square and cut into 4 (7 ) squares. Spoon about 1 tablespoons mushroom mixture on each square. Top with chicken. Spread 1 heaping tablespoons 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 egg mixture.
6. Bake 25 minutes or until golden.
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