Chicken Wellington

A dish that's easy to make and has a wonderful presentation! Adapted from puffpastry.com

Serves: 4
Ready in: 1 hour 
Level: medium

• 1/2 package / 1 sheet puff pastry
• 1 egg
• 1 tablespoon water
• 4 halves chicken breast
• 1/2 teaspoon dried thyme
• 2 tablespoon butter
• 3/4 cup mushrooms, sliced
• 1 white onion, finely chopped
• 1 tablespoon finely chopped parsley
• 1 3oz softened cream cheese
• 1 tablespoon Dijon mustard 

1. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400F. 
2. Sprinkle chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr. 
3. Add remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley. 
4. Mix cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon about 1 tbsp. mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture. 
5. Bake 25 min. or until golden