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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 1.9g
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

⁽⁷⁷⁾ RATE IT NOW Print Recipe

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

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

Directions

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

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Featured Reviews for This Recipe

From: ToniP

On Nov 1, 2009

This tastes fantastic and easy to prepare. I ate it in a restaurant recently and this recipe tastes better!

0 people found this review helpful

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From: Shawn C

On Sep 27, 2009

We liked this very much. the first one i douldn't get the pastry to wrap around it. I used 2 large chicken breasts and fileted them to make 4 servings and 1 sheet of pastry. the second "wrap" i cut the chicken breast in half and tried that way still no dice. the last two I did a little different than instructed, I spread the cream cheese mixture (which is where I put the parsley -by the way) topped that with the mushroom/onion and then place sliced pieced of chiken on that then wrapped and sealed so the the "stuffing" would be on top while the seal was on the bottom. The 2 in which the toppings ended up on the bottom were a little soggy on the bottom when done. I didn't have any wine to make the suggested gravy, instead sauteed some mushrooms in a little EVOO and then added a dry brown gravy mix (mccormicks i think) that i had in the pantry- it was a nice sauce. also had with my own #357596 roasted potatoes and onions and some steamed brocolli and cauliflower. i very nice meal! thanks for sharing

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

14 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

12 people found this review helpful

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