Chicken Wellington - cooking recipe

Ingredients

1 (17 1/4 oz.) pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breast cutlets
2 tsp. dried thyme leaves
salt and pepper
5 Tbsp. butter or margarine
1 large onion, finely chopped
1/4 lb. mushrooms, sliced
2 Tbsp. chopped parsley
1 pkg. cream cheese
2 Tbsp. Dijon mustard
egg wash

Preparation

Thaw pastry for 20 minutes.
Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 tablespoons butter; set aside.
Add remaining butter to skillet.
Add onion and mushrooms; saute until tender and liquid has evaporated.
Stir in parsley. On a lightly floured surface, roll each sheet to 14-inch square; cut into four 7-inch squares.
Preheat oven to 375\u00b0.
In a small bowl, combine cream cheese with mustard; spread over chicken cutlets.
Spread each pastry square with 2 tablespoons mushroom mixture.
Top with chicken breast.
Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal.
Place seam-side down on ungreased baking sheets.
Brush tops with egg wash.
Bake 25 minutes or until puffed and golden brown.
Makes 8 servings.