Best Puff Pastry Chicken Wellington Recipes

Chicken Wellington (Puff Pastry-Wrapped Chicken) image

Provided by Kittencalrecipezazz

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

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

PUFF PASTRY-CHICKEN WELLINGTON image

Categories Chicken

Number Of Ingredients 10

-1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
-1 egg
-1 T water
-4 boneless chicken breast halves
-1/2 t dried thyme leaves, crushed
-3/4 C sliced mushrooms
-1 medium onion, finely chopped
-1 T chopped fresh parsley
-1 pkg. (3 oz.) cream cheese, softened
-1 T Dijon mustard

Steps:

1. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400°F. 2. Sprinkle chicken with thyme. Season with salt and pepper if desired. 3. Cook chicken in skillet and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr. 4. Add mushrooms & onion to skillet and sauté until tender. Stir in parsley. 5. Mix cream cheese and mustard. 6. Unfold pastry on light floured surface. Roll into 14" square and cut into 4 squares 7. Spoon about 1 T mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. 8. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. 9. Place seam-side down on baking sheet. Brush w/ egg mixture. 10. BAKE 25 min. or until golden.

Chicken Wellington (Puff Pastry-Wrapped Chicken) Recipe - (4.1/5) image

Provided by Malana

Number Of Ingredients 13

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

Steps:

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!