PUFF PASTRY AND CHICKEN RECIPE RECIPES

Name: Chicken Wellington (Puff Pastry-Wrapped Chicken)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 2 sheets puff pastry (thawed for about 20 minutes); 8 small boneless skinless chicken breasts, uncooked; 2 tablespoons butter; 2 tablespoons oil; seasoning salt (can use white salt); pepper; 1 large onion, finely chopped (can use 2 onions); 1 tablespoon fresh minced garlic (optional); 1/2 lb fresh button mushroom, sliced (can increase if desired); 2 tablespoons finely chopped fresh parsley; 1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired); 2 tablespoons Dijon mustard; 1 egg, slightly beaten

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN) RE…

Chicken Wellington (Puff Pastry-Wrapped Chicken) Re… image

This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will love this!

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts, uncooked
2 tablespoons butter
2 tablespoons oil
seasoning salt (can use white salt)
pepper
1 large onion, finely chopped (can use 2 onions)
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced (can increase if desired)
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired)
2 tablespoons Dijon mustard
1 egg, slightly beaten

Steps:

Season the chicken breast with seasoning salt and pepper on all sides.
Heat butter and oil in a skillet.
Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
Stir in parsley.
On a floured surface, roll out each puff pastry sheet to a 14-inch square.
Cut into four even 7-inch squares (you should have 8 squares total).
Place each breast over each puff pastry square.
Set oven to 375 degrees.
In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
Then top with about 2-3 tablespoons mushroom/onion mixture.
Brush the edges of each pastry square with water.
Wrap pastry around the chicken breast, pressing edges to seal tightly.
Place seam-side down on greased baking sheets.
Brush the tops with egg wash.
Bake for about 20 minutes, or until puffed and golden brown.
Serve with mushroom sauce over the Wellington or on the side of the plate.
Delicious!

Nutrition Facts : Calories 651.1, FatContent 43.3, SaturatedFatContent 14.6, CholesterolContent 137.6, SodiumContent 460.5, CarbohydrateContent 31.8, FiberContent 1.7, SugarContent 2.8, ProteinContent 33.3

CHICKEN IN PUFF PASTRY RECIPE - FOOD.COM

Chicken in Puff Pastry Recipe - Food.com image

Make and share this Chicken in Puff Pastry recipe from Food.com.

Total Time 32 minutes

Prep Time 10 minutes

Cook Time 22 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces cream cheese, softened
1/4 cup packed fresh basil leaf
2 cloves garlic, minced
1/8 teaspoon salt
1 package frozen puff pastry, thawed
4 boneless skinless chicken breast halves
1 egg, well-beaten

Steps:

Heat oven to 430 degrees F.
Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
Unfold both pieces of pastry carefully.
Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
Place chicken breast over, skinned side down.
Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
Trim away excess pastry leaving pinched overlap.
Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

Nutrition Facts : Calories 929.2, FatContent 60.8, SaturatedFatContent 18.4, CholesterolContent 153.3, SodiumContent 624.7, CarbohydrateContent 57.2, FiberContent 1.9, SugarContent 1.9, ProteinContent 37.5

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