Chicken Wellington (Puff Pastry-Wrapped Chicken)

READY IN: 1hr 5mins




  • 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.
  • Delicious!