Chicken Wellington Puff Pastry Wrapped Chicken

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 recipe#149547 drizzled over or on the side of the plate, you will *love* this!

Steps

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.

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 .

Ingredients

puff pastry, boneless skinless chicken breasts, butter, oil, seasoning salt, pepper, onion, garlic, button mushroom, fresh parsley, cream cheese, dijon mustard, egg