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Chicken Wellington

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1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
4 skinless, boneless chicken breasts
1/2 tsp. dried thyme leaves, crushed
2 tbsp. butter OR margarine
3/4 cup sliced mushroom
1 medium onion, finely chopped
1 tbsp. chopped fresh parsley
1 pkg. (3 oz.) cream cheese, softened
1 tbsp. Dijon-style mustard


THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400&degF.

SPRINKLE chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr.

ADD remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley.

MIX cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14″ square and cut into 4 (7″) squares. Spoon about 1 tbsp. mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.

Umm, you see that picture there? Yeah, the one with the minimally appetizing looking chicken stuffed into a pastry? Umm, what this recipe makes– looks nothing like that. It doesn’t taste bad, but nothing in hell was going to make the crust look that good. I folded each corner to the center of the chicken and sealed the edges, but they didn’t stick very well. As they were baking they slowly came apart 😦 If you attempt this recipe, I suggest perhaps using some sort of flour/water mixture to seal the edges.


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