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 sheet puff pastry (thawed for about 20 minutes)
- 8 small boneless skinless chicken breasts, uncooked
- 29.58 ml butter
- 29.58 ml oil
- seasoning salt (can use white salt)
- 1 large onion, finely chopped (can use 2 onions)
- 14.79 ml fresh minced garlic (optional)
- 226.79 g fresh button mushroom, sliced (can increase if desired)
- 29.58 ml finely chopped fresh parsley
- 226.79 g package cream cheese, softened (you may reduce the amount if desired)
- 29.58 ml 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.