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Chicken Wellington

1 pkg. Pepperidge. Farm Puff Pastry Sheets
8 boneless chicken breasts
2 tsp. thyme
salt and freshly ground pepper
5 Tbsp butter
1 large onion, finely chopped
1/4 lb. mushrooms, sliced
2 Tbsp chopped parsley
1 8 oz. cream cheese, softened
2 Tbsp Dijon mustard
egg wash

Thaw pastry 20 min. Sprinkle chicken with seasonings. In med.
skillet brown chicken in 3 Tbsp butter, set aside. Add remaining
butter to skillet. Add onion and mushrooms. Saute till tender
and liquid has evaporated. Stir in parsley.

On lightly floured surface, roll each sheet to 14" square. Cut
into four 7" squares. Preheat oven to 375.

In small bowl combine cream cheese with mustard. Spread over
chicken cutlets. Spread each pastry square with 2 Tbsp mushroom
mixture. Top w. breast. Brush edges of pastry with water. Wrap
pastry around chicken, pressing edges to seal. Place seam side
down on ungreased baking sheets. Brush tops with egg wash. Bake
25 min. or till puffed and golden brown.

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Chicken Wellington, October 25, 2004 - 12:06 AM
Reviewer: Anonymous from St. Louis, Missouri USA
I made this wellington and it was great. However, I made a currant sauce rather than the mushroom that I like much better. I also used crescent rolls rather than pastry sheets. The cream cheese mixture for the pate was exceptional!

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