↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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
view more member recipes
* CHICKEN WELLINGTON*
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Wellington
by sgre52160
2 sheets puff pastry (thawed for about 20 minutes) 8 small boneless skinless chicken breasts, uncooked 2 tbsp butter 2 tbsp oil Seasoning salt and pepper 1 large onion, finely chopped (can u
by sgre52160
2 sheets puff pastry (thawed for about 20 minutes) 8 small boneless skinless chicken breasts, uncooked 2 tbsp butter 2 tbsp oil Seasoning salt and pepper 1 large onion, finely chopped (can u
Savory Chicken Wellington
by sgre52160
4 cup whole mushrooms 1 tb butter 1 tb onion; finely chopped 1 tb white wine Worcestershire sauce Dash pepper 4 skinless boneless chicken breast halves, 4 oz each 1/2 pk frozen puff pastry; 17
by sgre52160
4 cup whole mushrooms 1 tb butter 1 tb onion; finely chopped 1 tb white wine Worcestershire sauce Dash pepper 4 skinless boneless chicken breast halves, 4 oz each 1/2 pk frozen puff pastry; 17
Wellington
by sgre52160
2 1/2 lbs beef tenderloin (have butcher clean tenderloin) Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 pkg store-bought puff pastry, defrosted 1/4 cup butter, melted 1 1/
by sgre52160
2 1/2 lbs beef tenderloin (have butcher clean tenderloin) Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 pkg store-bought puff pastry, defrosted 1/4 cup butter, melted 1 1/
Breakfast Wellington
by recipecollector78
1 lb. ground hot sausage 1/2 (10 oz) pkg. frozen chopped onions Pepper to taste 1 (10 oz) pkg. frozen chopped broccoli 1 pkg. garlic cheese, chopped, 8 oz 1/2 cup sour cream 2 cans crescent roll
by recipecollector78
1 lb. ground hot sausage 1/2 (10 oz) pkg. frozen chopped onions Pepper to taste 1 (10 oz) pkg. frozen chopped broccoli 1 pkg. garlic cheese, chopped, 8 oz 1/2 cup sour cream 2 cans crescent roll
Meatloaf Wellington
by sgre52160
2 lbs lean ground beef 1 cup fine, dry breadcrumbs 3 tbsp onion, finely chopped 1 can mushroom soup 2 eggs, lightly beaten 2 tsp steak sauce 1 tsp salt 1/2 tsp pepper 1 (17 1/2 oz) pkg frozen
by sgre52160
2 lbs lean ground beef 1 cup fine, dry breadcrumbs 3 tbsp onion, finely chopped 1 can mushroom soup 2 eggs, lightly beaten 2 tsp steak sauce 1 tsp salt 1/2 tsp pepper 1 (17 1/2 oz) pkg frozen
view more member recipes