Oven: 375
20 Minutes
2 sheets puff pastry (thawed abt 20 min)
8 small chicken breasts, uncooked
2 T butter
2 T oil
seasoning salt
pepper
1 large onion, finely chopped
1 T fresh minced garlic
1/2 lb fresh button mushrooms, sliced
2 T finely chopped fresh parsley
1 8 oz pkg cream cheese, softened
2 T Dijon mustard
1 egg, slightly beaten
Season the chicken breast with seasoning salt and pepper on all sides. Heat butter and oil in a skillet. Brown the breasts on all sides until almost completely cooked through; transfer to a plate. To the same skillet add in onions, garlic and sliced mushrooms; sauté until the mushrooms loose their moisture and the onions are tender (this can be done a day ahead). Stir in parsley. On a floured surface, roll out each puff pastry sheet to a 14” square. Cut into four even 7” squares (you should have 8 squares total). Place each breast over each puff pastry square. Preheat oven. In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast. Then top with about 2-3 T mushroom/onion mixture. Brush the edges of each pastry square with water (beaten egg can also be used). Wrap pastry around the chicken breast, pressing edges to seal tightly. Place seam-side down on greased baking sheets. Brush the tops with egg wash. Bake until puffed and golden brown. Serve with mushroom sauce over the Wellington or on the side of the plate. Makes 8 servings. Note: Some freshly chopped red and green peppers can be mixed into cream cheese for colour.