This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with Creamy Mushroom Sauce/Gravy drizzled over or on the side of the plate, you will *love* this!
- 2 sheets puff pastry (thawed for about 20 minutes)
- 8 small boneless skinless chicken breasts, uncooked
- 2 tablespoons butter
- 2 tablespoons oil
- seasoning salt (can use white salt)
- 1 large onion, finely chopped (can use 2 onions)
- 1 tablespoon fresh minced garlic (optional)
- 1⁄2 lb fresh button mushroom, sliced (can increase if desired)
- 2 tablespoons finely chopped fresh parsley
- 1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired)
- 2 tablespoons 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; saute until the mushrooms lose their moisture and the onions are tender.
- Stir in parsley.
- On a floured surface, roll out each puff pastry sheet to a 14-inch square.
- Cut into four even 7-inch squares (you should have 8 squares total).
- Place each breast over each puff pastry square.
- Set oven to 375 degrees.
- In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
- Then top with about 2-3 tablespoons mushroom/onion mixture.
- Brush the edges of each pastry square with water.
- 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 for about 20 minutes, or until puffed and golden brown.
- Serve with mushroom sauce over the Wellington or on the side of the plate.
We liked this very much. the first one i douldn't get the pastry to wrap around it. I used 2 large chicken breasts and fileted them to make 4 servings and 1 sheet of pastry. the second "wrap" i cut the chicken breast in half and tried that way still no dice. the last two I did a little different than instructed, I spread the cream cheese mixture (which is where I put the parsley -by the way) topped that with the mushroom/onion and then place sliced pieced of chiken on that then wrapped and sealed so the the "stuffing" would be on top while the seal was on the bottom. The 2 in which the toppings ended up on the bottom were a little soggy on the bottom when done. I didn't have any wine to make the suggested gravy, instead sauteed some mushrooms in a little EVOO and then added a dry brown gravy mix (mccormicks i think) that i had in the pantry- it was a nice sauce. also had with my own #357596 roasted potatoes and onions and some steamed brocolli and cauliflower. i very nice meal! thanks for sharing
Great! IMO - the puff pastry works better for this recipe if you use 6 chicken breasts for the amount indicated and I also found it easier to work with when I did NOT wet the edges of it. Thank you for sharing this terrific recipe!
I made this but changed a few things. I first sauteed onion and pancetta and garlic in butter and olive oil. I removed from pan and cooked the chicken in the same pan. The chicken was very flavorful from the juices in pan. When chicken was browned I removed from pan and added 1/4 cup on white wine to the pan to deglaze it. Added 2 cups of chicken broth to pan and let simmer. I placed chicken in each square of puff pastry added a tablespoon of onion, pancetta garlic mixture and topped it with a slice of Fontina cheese. Wrapped up and placed seam side down on pan. I made creamy orozo (recipe on food.com) and green beans. When chicken was done, i poured sauce over it and served. Was an amazing dish! I also poured a little sauce over the orzo. Family loved it. FYI...scale back on salting the chicken before browning. The salt from pancetta is more than enough. Bona-petite!!!