Chicken Wellington

• 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

1. Thaw pastry for 20 minutes.
2. Sprinkle chicken with seasonings. In a medium skillet, brown chicken in 3 tablespoons butter; set aside.
3. Add remaining butter to skillet.
4. Add onion and mushrooms; saute until tender and liquid has evaporated.
5. Stir in parsley. On a lightly floured surface, roll each sheet to 14-inch square; cut into four 7-inch squares.
6. Preheat oven to 375u0b0.
7. In a small bowl, combine cream cheese with mustard; spread over chicken cutlets.
8. Spread each pastry square with 2 tablespoons mushroom mixture.
9. Top with chicken breast.
10. Brush edges of pastry with water; wrap pastry around chicken, pressing edges to seal.
11. Place seam-side down on ungreased baking sheets.
12. Brush tops with egg wash.
13. Bake 25 minutes or until puffed and golden brown.
14. Makes 8 servings.

frozen puff pastry sheets, chicken breast cutlets, thyme, salt, butter, onion, mushrooms, parsley, cream cheese, mustard, egg wash

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292368 (may not work)