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Chicken Wellington Puff Pastry-Wrapped

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Ingredients

Adjust Servings:
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

Nutritional information

651.1
Calories
389 g
Calories From Fat
43.3 g
Total Fat
14.6 g
Saturated Fat
137.6 mg
Cholesterol
460.5 mg
Sodium
31.8 g
Carbs
1.7 g
Dietary Fiber
2.8 g
Sugars
33.3 g
Protein
273 g
Serving Size

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Chicken Wellington Puff Pastry-Wrapped

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    Cuisine:

    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!

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chicken Wellington Puff Pastry-Wrapped Chicken, 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!, I made this but changed a few things. I first sauteed onion and pancetta and garlic in butter and olive oil. I removed from pan and cooked the chicken in the same pan. The chicken was very flavorful from the juices in pan. When chicken was browned I removed from pan and added 1/4 cup on white wine to the pan to deglaze it. Added 2 cups of chicken broth to pan and let simmer. I placed chicken in each square of puff pastry added a tablespoon of onion, pancetta garlic mixture and topped it with a slice of Fontina cheese. Wrapped up and placed seam side down on pan. I made creamy orozo recipe on food.com and green beans. When chicken was done, i poured sauce over it and served. Was an amazing dish! I also poured a little sauce over the orzo. Family loved it. FYI…scale back on salting the chicken before browning. The salt from pancetta is more than enough. Bona-petite!!!


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    Steps

    1
    Done

    Season the Chicken Breast With Seasoning Salt and Pepper on All Sides.

    2
    Done

    Heat Butter and Oil in a Skillet.

    3
    Done

    Brown the Breasts on All Sides Until Almost Completely Cooked Through; Transfer to a Plate.

    4
    Done

    to the Same Skillet Add in Onions, Garlic and Sliced Mushrooms; Saute Until the Mushrooms Lose Their Moisture and the Onions Are Tender.

    5
    Done

    Stir in Parsley.

    6
    Done

    on a Floured Surface, Roll Out Each Puff Pastry Sheet to a 14-Inch Square.

    7
    Done

    Cut Into Four Even 7-Inch Squares You Should Have 8 Squares Total.

    8
    Done

    Place Each Breast Over Each Puff Pastry Square.

    9
    Done

    Set Oven to 375 Degrees.

    10
    Done

    in a Small Bowl Combine the Softened Cream Cheese With Mustard, Then Spread Over Each Breast.

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    Harper Wilson

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