Chicken Wellington

• 1 sheet (half a 17-1/4 oz (483 grm). package) frozen puff pastry sheet
• 2 Tbsp (30 ml). butter
• 1/2 cup (125 ml) diced sweet onions
• 4 oz (112 grm). coarse-chopped mushrooms
• 2 garlic cloves, pressed
• salt and fresh-ground black pepper, to taste
• 2 Tbsp (30 ml). chopped fresh parsley
• 4 oz (112 grm). cream cheese, at room temperature
• 1 Tbsp (15 ml). Dijon mustard
• 1/2 tsp (2 ml). dried thyme leaves, crushed
• 1/2 tsp (2 ml) rubbed sage (or 1/4 tsp (1 ml). ground sage)
• 2 cups (475 ml) roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
• 1 large egg, beaten with 1 tsp (5 ml). water for an egg wash
• Side: steamed broccoli

1. Let puff pastry thaw while you make the filling.
2. Preheat oven to 400 degrees (200 C.).
3. Melt butter in a heavy skillet over medium heat.
4. Add onions, mushrooms, garlic, and salt and pepper to taste.
5. Saute until sweet onions are translucent and the mushroom liquid has evaporated.
6. Set aside to cool to room temperature.
7. Mix cream cheese, Dijon mustard, thyme, and sage until combined.
8. Set aside.
9. Roll out thawed puff pastry on a lightly floured surface into a 14-inch square.
10. (Rolling between two sheets of plastic wrap makes easy work of this task.)
11. Cut the square into 4 equal 7-inch squares.
12. To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips.
13. Brush edges of the puff pastry squares with egg wash.
14. Bring corners of the pastry square to the center, sealing all edges to contain the filling.
15. Place seam-side down on an ungreased baking sheet and brush with egg wash.
16. Bake chicken Wellington bundles for 25 minutes until golden brown.
17. Serve with steamed broccoli.

pastry sheet, butter, sweet onions, coarsechopped, garlic, salt, parsley, cream cheese, mustard, thyme, sage, chicken, egg, steamed broccoli

Taken from online-cookbook.com/goto/cook/rpage/00183F (may not work)