Saturday, August 21, 2010
1/2 Package Puff pastry sheets
1 tablespoon water
4 skinless, boneless chicken breasts
1/2 teaspoon dried thyme leaves, crushed
2 tablespoon butter
3/4 cup sliced mushroom
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1 package cream cheese, softened
1 tablespoon Dijon mustard
Thaw pastry sheet at room temperature for 30 minutes.
In a small bowl make egg wash by mixing egg and water.
Preheat oven to 400 degrees F.
Sprinkle chicken with thyme, salt and pepper.
Melt 1 tablespoon butter in skillet.
Add chicken and cook until brown.
Remove chicken from skillet.
Cover and refrigerate chicken for 15 minutes.
Add 1 tablespoon butter in skillet and cook onion and mushrooms until tender and liquid is evaporated.
Stir in parsley.
In a bowl, mix cream cheese and mustard.
Unfold pastry and lightly floured surface.
Roll into 14" squares and cut into 4 (7") squares.
Spoon about 1 tablespoon mushroom mixture on each square.
Top with chicken.
Spread one heaping tablespoon 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 top with egg mixture.
Create an air pocket to release steam.
Bake 25 minutes until golden brown.
Serve this meal with roots vegetables and spinach. Drizzle chicken wellington with chicken garvy.