CHICKEN WELLINGTON

Chicken Wellington image

Provided by hepcat1

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (5 1/4 ounce) package boursin cheese (garlic-herb spreadable cheese)
1 (17 1/4 ounce) package frozen puff pastry sheets, thawed
6 boneless skinless chicken breast halves (2 lbs. total)
1/2 teaspoon salt
1/4 cup plain breadcrumbs
1 large egg, slightly beaten with
1 tablespoon water

Steps:

Heat oven to 425.
In bowl, stir broccoli and cheese to combine and set aside.
On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
With remaining pastry, using a small cookie cutter, cut out decorative shapes.
Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.