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Chicken Wellington




Source of Recipe


Pepperidge Farms


List of Ingredients




4 T unsalted Butter, divided
4 (4 oz each) boneless, skinless Chicken breast halves
Salt and fresh-ground Black Pepper, to taste
1/2 C fine-chopped Onions
1/2 C coarse-chopped Mushrooms
2 T chopped Parsley
1 sheet (half a 17-1/4-oz package) Pepperidge Farm frozen Puff Pastry sheets
4 oz Cream Cheese, room temperature
1 t dried Thyme leaves, crushed
1 T Dijon Mustard
1 large Egg, beaten
1 t Water


Recipe



In a heavy skillet, melt 2 tablespoons butter over medium-high heat. Season chicken breasts with salt and pepper. Add chicken to skillet and saute about 3 minutes on each side, or until nicely browned and just cooked through. Cool chicken and refrigerate at least 30 minutes or up to 24 hours.

In same skillet, melt remaining butter over medium-high heat. Add onions and mushrooms and saute about 8 minutes, or until soft and liquid has evaporated. Stir in parsley and let cool.

Meanwhile, thaw pastry at room temperature 30 minutes. Preheat oven to 400 degrees F. On a lightly floured surface, roll pastry into a 14-inch square and cut into 4 (7") squares.

In a small bowl, combine cream cheese, thyme and mustard. Spread mixture over chilled chicken breasts. Divide onion mixture over centers of pastry squares and top with a chicken breast. Combine egg and water. Brush edges of pastry with this egg wash. Fold each corner of pastry square to center on top of chicken; seal edges well. Place seam side down on an ungreased baking sheet and brush with egg wash. Bake in center of oven about 25 minutes or until golden.

Yield: 4 servings

Per serving: 652 calories, 40 grams protein, 43 grams fat, 25 grams carbohydrates, 199 mg cholesterol, 528 mg sodium, .59 gram total fiber, 59 percent calories from fat.