Shelly's Recipe

* CHICKEN WELLINGTON*

Category: Chicken

4 boneless chicken breast halves
1/2 tsp dried thyme leaves, crushed
Salt and pepper (to taste)
2 tbsp butter , divided use
1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp water
3/4 cup sliced mushrooms
1 medium onion, finely chopped
1 tbsp chopped fresh parsley
1 (3 oz.) package cream cheese, softened
1 tbsp Dijon mustard

Sprinkle chicken with thyme. Season with salt and pepper if desired.

Melt 1 tbsp butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate until chilled, about 15 minutes or up to 24 hours.

WHEN READY TO BAKE: Preheat oven to 400.

Thaw pastry sheet at room temperature 30 minutes. Mix egg and water together; set aside.

Melt remaining 1 tbsp butter in skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley; set aside.

Mix cream cheese and mustard together; set aside.

Unfold thawed pastry on lightly floured surface. Roll into 14-inch square and cut into 4 (7-inch) squares.

Spoon about 1 tbsp mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp 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 remaining egg mixture.

Bake 25 minutes or until golden. Serves 4