Shelly's Recipe

CHICKEN WELLINGTON

Category: Chicken

1/2 pkg. frozen puff pastry, (1 sheet)
1 egg
1 tbsp. water
4 boneless chicken breast halves
1/2 tsp. dried thyme leaves, crushed
2 tbsp. butter or margarine
3/4 cup sliced mushrooms
1 medium onion, finely chopped
1 tbsp. chopped fresh parsley
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. Dijon mustard

Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

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 15 minutes or up to 24 hours.

Add remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley.

Mix cream cheese and mustard. Unfold 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 egg mixture. Bake 25 minutes or until golden. Serves 4