CHICKEN WELLINGTON

Chicken Wellington image

Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.

Provided by What's Cookin' Mom?

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h18m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons butter
8 small boneless, skinless chicken breasts
salt and ground black pepper to taste
1 large onion, finely chopped
½ pound baby bella mushrooms, sliced, or more to taste
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
2 sheets frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
egg, slightly beaten

Steps:

Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g