Chicken Wellington (Puff Pastry-Wrapped Chicken)

Step 1

Season the chicken breast with seasoning salt and pepper on all sides.

Step 2

Heat butter and oil in a skillet.

Step 3

Brown the breasts on all sides until almost completely cooked through; transfer to a plate.

Step 4

To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.

Step 5

Stir in parsley.

Step 6

On a floured surface, roll out each puff pastry sheet to a 14-inch square.

Step 7

Cut into four even 7-inch squares (you should have 8 squares total).

Step 8

Place each breast over each puff pastry square.

Step 9

Set oven to 375 degrees.

Step 10

In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.

Step 11

Then top with about 2-3 tablespoons mushroom/onion mixture.

Step 12

Brush the edges of each pastry square with water.

Step 13

Wrap pastry around the chicken breast, pressing edges to seal tightly.

Step 14

Place seam-side down on greased baking sheets.

Step 15

Brush the tops with egg wash.

Step 16

Bake for about 20 minutes, or until puffed and golden brown.

Step 17

Serve with mushroom sauce over the Wellington or on the side of the plate.

Step 18

Delicious!