This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chicken Wellington
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- #13706
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 sheet frozen puff pastry
1 egg
1 tablespoon water
4 boneless, skinless chicken breast halves
1/2 teaspoon dried thyme leaves, crushed
2 tablespoons butter or margarine
3/4 cup sliced mushrooms
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1 package (3 ounce size) cream cheese, softened
1 tablespoon Dijon mustard
directions
Thaw pastry sheet at room temperature for 30 minutes. Mix egg and water. Preheat oven to 400 degrees F.
Sprinkle chicken with thyme. Season with salt and pepper if desired. Melt 1 tablespoon butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate for 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" square and cut into four (7") squares. Spoon about 1 tablespoon mushroom mixture on each square. Top with chicken.
Spread 1 heaping tablespoon 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 for 25 minutes or until golden.
added by
5mileys
nutrition data
Nutritional data has not been calculated yet.
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