Chicken Wellington - cooking recipe

Ingredients

8 (1/2) chicken breasts, boned and skinned
oil
pinch of rosemary
salt and pepper
Pepperidge Farm puff pastry (2 sheets per pkg.)
chopped green onion
3 oz. cream cheese

Preparation

Brown chicken in small amount of oil.
Season with pinch of rosemary, salt and pepper.
Drain!
Buy Pepperidge Farm puff pastry, 2 sheets per package, and thaw.
Cut in quarters.
Take 1 quarter, roll out a little to cover chicken breast.
Set breast in center (drain on paper towels first).
Sprinkle small amount chopped green onion over top.
Take cream cheese, slice chunks size of butter patty and spread on chicken.
Fold pastry and seal (pinch).
Heat oven to 450\u00b0.
Put chicken in and immediately turn to 400\u00b0.
Cook until golden brown, about 1/2 hour.
Serve with Mushroom Sauce.