Monday, April 4, 2011

Chicken Wellington

 Here's a dish that you should make the next time you want to impress someone. It looks impressive, it tastes impressive, even the name sounds impressive! As soon as you tell someone you're cooking with puff pastry, they'll think you're slaving all day in a hot kitchen. It's really quite easy, though.
 Kristin told me she had this at a restaurant once upon a time and loved it so much she asked her Mom (my Jeanie) to make it for her for her birthday. It was the perfect thing to serve for a birthday dinner!! So, the next time you're celebrating an event, maybe give this one a try. I PROMISE you everyone will love it!

1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
4 skinless, boneless chicken breasts
1/2 teaspoon dried thyme leaves, crushed
2 tablespoons butter
3/4 cup sliced mushroom
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1 package (3 oz.) cream cheese, softened
1 tablespoon Dijon-style 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 tbs butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr. 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" square and cut into 4 (7") squares.
Spread about 1 tbs mushroom mixture on each square. Top with chicken. Spread 1 heaping tbs 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.

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