CHICKEN WELLINGTONS
Source of Recipe
Aunt Saunny
1 pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 Tbs. butter
1 lg. onion, finely chopped
1/4 lb. mushrooms, sliced
2 Tbs. chopped parsley
1 8 oz. pkg. cream cheese
2 Tbs. Dijon mustard
DIRECTIONS:
Thaw pastry 20 minutes. Sprinkle chicken with seasonings.
In medium skillet, brown chicken in 3 Tbs. butter.
Set aside. Add remaining butter to skillet. Add onions
and mushrooms. Saute' until tender & liquids have
evaporated. Stir in parsley. On lightly floured surface,
roll each sheet to 14" square. Cut into 4 7" squares.
Preheat oven to 375 degrees. In small bowl combine softened
cream cheese with mustard. Spread over cutlets. Spread
each square with 2-Tbs. mushroom mixture. Top with breast.
Brush edges of pastry with water. Wrap pastry around
chicken, pressing edges to seal. Place seam side down
on ungreased baking sheets. Brush tops with egg wash.
Bake about 20 minutes or until puffed & golden brown.
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