2 sheets puff pastry (let thaw)
8 small boneless skinless chicken breasts
2 tablespoons butter
2 tablespoons oil
seasoning salt
pepper
1 large onion, finely chopped
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
1 egg, slightly beaten
preheat oven to 375
Season the chicken breast with seasoning salt and pepper on all sides.
Heat butter and oil in a skillet. Brown the chicken on all sides until almost completely cooked through. Transfer to a plate. In same skillet, add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. Add parsley.Roll out each puff pastry sheet, on a floured surface, to a 14-inch square.
Cut into four, 7-inch squares (you should have 8 squares total).
Place a breast on center of each puff pastry square.
In a small bowl combine the softened cream cheese with mustard, then spread over each breast. 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.
8 small boneless skinless chicken breasts
2 tablespoons butter
2 tablespoons oil
seasoning salt
pepper
1 large onion, finely chopped
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
1 egg, slightly beaten
preheat oven to 375
Season the chicken breast with seasoning salt and pepper on all sides.
Heat butter and oil in a skillet. Brown the chicken on all sides until almost completely cooked through. Transfer to a plate. In same skillet, add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender. Add parsley.Roll out each puff pastry sheet, on a floured surface, to a 14-inch square.
Cut into four, 7-inch squares (you should have 8 squares total).
Place a breast on center of each puff pastry square.
In a small bowl combine the softened cream cheese with mustard, then spread over each breast. 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.
strange things or strange man??
