Twisted Chicken Wellington

Name: Twisted Chicken Wellington
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 4 sheets puff pastry (thawed according to package); 2 lbs boneless skinless chicken breasts; 2 tablespoons butter; 2 tablespoons olive oil; salt (to taste); pepper (to taste); 1 large yellow onion (diced into 1/4 inch or so cubes); 4 -5 garlic cloves, my family likes a lot (minced, (to taste); 1 yellow squash (diced into the same size as onion); 2 green bell peppers (diced into the same size as squash and onion); 2 tablespoons fresh parsley (chopped); 1.5 (8 ounce) packages cream cheese; 1/4 cup Dijon mustard; 1 egg (beaten into eggwash)

Submitted by heres_johnni

"This recipe is based off of http://www.recipezaar.com/Chicken-Wellington-Puff-Pastry-Wrapped-Chicken-149540 but as I and my family have a severe aversion to mushrooms, I edited it a bit. I also ran out of patience and decided to tear up my chicken and just mix everything to gether about half way through and have found that not only is it much easier but also IMHO better. Due to running out of puff pastry I have aso found that this recipe is very good stuffed into egg roll wrappers. Cooking and Prep time is a rough estimate."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 6-8

ingredients

4 sheets puff pastry (thawed according to package)
2 lbs boneless skinless chicken breasts
2 tablespoons butter
2 tablespoons olive oil
salt (to taste)
pepper (to taste)
1 large yellow onion (diced into 1/4 inch or so cubes)
4 -5 garlic cloves, my family likes a lot (minced, (to taste)
1 yellow squash (diced into the same size as onion)
2 green bell peppers (diced into the same size as squash and onion)
2 tablespoons fresh parsley (chopped)
1.5 (8 ounce) packages cream cheese
¹⁄₄ cup Dijon mustard
1 egg (beaten into eggwash)

directions

Season the chicken with salt and pepper on both sides.
Heat butter and oil in skillet.
Sear the breasts until almost done, then remove to a dish for the moment.
Add onions, garlic, squash, and bell peppers to skillet. Saute until tender.
While veggies are sauteing, tear chicken into small bite size or smaller pieces. (Try not to nibble, remember it's not all the way cooked :D ).
Roll out pastry sheets until about an eighth of inch thick, and cut into 4X4 inch squares.
In a separate bowl, mix mustard and cream cheese.
Fold chicken pieces, cream cheese-mustard sauce, vegetables and parsley together in a bowl.
Place a few tablespoons of the mixture in the center of a square of pastry.
and fold one corner to an opposite corner. Seal with a little water. Continue with the rest of your pastries.
Brush egg on top of the pastries and place on a baking sheets.
Cook according to the pastry instructions.
Enjoy.