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Nutrition Facts

Serving Size 1 (273g)

Recipe makes 8 servings

Calories 648
Calories from Fat 376 (58%)
Amount Per Serving %DV
Total Fat 41.8g 64%
Saturated Fat 15.1g 75%
Monounsaturated Fat 18.9g
Polyunsaturated Fat 5.2g
Trans Fat 0.0g
Cholesterol 133mg 44%
Sodium 386mg 16%
Potassium 509mg 14%
Total Carbohydrate 31.6g 10%
Dietary Fiber 1.6g 6%
Sugars 2.0g
Protein 35.9g 71%

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A Meal to Impress

Pismo

Chicken Wellington (Puff Pastry-Wrapped Chicken)

Recipe #149540 | 1¼ hours | 45 min prep | add private note
KITTENCAL

By: KITTENCAL
Dec 28, 2005

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 Creamy Mushroom Sauce/Gravy drizzled over or on the side of the plate, you will love this!

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Season the chicken breast with seasoning salt and pepper on all sides.
  2. 2
    Heat butter and oil in a skillet.
  3. 3
    Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
  4. 4
    To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
  5. 5
    Stir in parsley.
  6. 6
    On a floured surface, roll out each puff pastry sheet to a 14-inch square.
  7. 7
    Cut into four even 7-inch squares (you should have 8 squares total).
  8. 8
    Place each breast over each puff pastry square.
  9. 9
    Set oven to 375 degrees.
  10. 10
    In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
  11. 11
    Then top with about 2-3 tablespoons mushroom/onion mixture.
  12. 12
    Brush the edges of each pastry square with water.
  13. 13
    Wrap pastry around the chicken breast, pressing edges to seal tightly.
  14. 14
    Place seam-side down on greased baking sheets.
  15. 15
    Brush the tops with egg wash.
  16. 16
    Bake for about 20 minutes, or until puffed and golden brown.
  17. 17
    Serve with mushroom sauce over the Wellington or on the side of the plate.
  18. 18
    Delicious!

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Featured Reviews for This Recipe

From: Chef #277993

On Jul 6, 2009

Excellent as it!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: MichelliBelli

    On Jun 25, 2009

    Never fail recipes come my way each and every time I try one of your recipes Kitten! This one is no exception! We loved it with your Mushroom Sauce/Gravy on top. Served with Garlic Mashed Potatoes and Roasted Asapagus, we were full and happy at the end of this delicious meal. Thanks for sharing the recipe!

    0 people found this review helpful

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  • From: Ozzy

    On Aug 22, 2006

    I was looking for something different to do with a chicken breast and i am so glad i decided to try this! Served to friends last night and they loved it so much ALL asked for the recipe! i had never thought of doing CHICKEN Wellington but i will always think of this if i want to impress. My only problem was getting the pastry to stick together, the water just didn't seem to do it so i used the egg wash to seal and coat them which worked much better. Highly recommended! Ozzy

    13 people found this review helpful

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  • From: I'd rather be cooking

    On Jun 28, 2006

    This recipe was excellent and I prepared the chicken ahead of time ( two hour) and put it in the fridge. Then popped it in the oven and increased the time by about 5 minutes. The sauce was divine!! Thanks for a great recipe

    11 people found this review helpful

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  • Read all 71 reviews

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