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Chicken Wellington (Puff Pastry-Wrapped Chicken)
Time: 1 hrs 5 mins
Ingredients
- 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)
- pepper
- 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
Directions
- 1 Season the chicken breast with seasoning salt and pepper on all sides.
- 2 Heat butter and oil in a skillet.
- 3 Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
- 4 To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
- 5 Stir in parsley.
- 6 On a floured surface, roll out each puff pastry sheet to a 14-inch square.
- 7 Cut into four even 7-inch squares (you should have 8 squares total).
- 8 Place each breast over each puff pastry square.
- 9 Set oven to 375 degrees.
- 10 In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
- 11 Then top with about 2-3 tablespoons mushroom/onion mixture.
- 12 Brush the edges of each pastry square with water.
- 13 Wrap pastry around the chicken breast, pressing edges to seal tightly.
- 14 Place seam-side down on greased baking sheets.
- 15 Brush the tops with egg wash.
- 16 Bake for about 20 minutes, or until puffed and golden brown.
- 17 Serve with mushroom sauce over the Wellington or on the side of the plate.
- 18 Delicious!
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