A delightful twist on the classic Chicken Wellington, featuring a flavorful herb cream cheese filling and a golden puff pastry crust.
Season the chicken breasts with seasoning salt and ground black pepper on all sides.
Ensure the chicken is evenly coated for consistent flavor.
Heat butter in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Sear the chicken breasts in the skillet until golden brown on both sides, then remove and set aside.
Do not overcrowd the skillet to ensure even browning.
In the same skillet, sauté the chopped onion, minced garlic, and sliced mushrooms until softened.
Stir occasionally to prevent burning.
Stir in the chopped parsley and remove the mixture from heat.
Adding parsley at the end retains its fresh flavor.
Roll out the puff pastry sheets on a floured surface and cut each into two squares.
Keep the pastry cold to make it easier to handle.
Place a chicken breast on each pastry square.
Position the chicken in the center for even wrapping.
Mix the cream cheese and Dijon mustard in a bowl, then spread over the chicken breasts.
Ensure the cream cheese is softened for easy mixing.
Top each chicken breast with the mushroom mixture.
Distribute the mixture evenly for consistent flavor.
Brush the edges of the pastry with water, then fold and seal around the chicken.
Press the edges firmly to prevent leaks.
Place the wrapped chicken seam-side down on a greased baking sheet.
Use parchment paper for easier cleanup.
Brush the tops with beaten egg for a golden finish.
Ensure even coverage for consistent browning.
Bake in a preheated oven at 375°F (190°C) for 20 minutes or until the pastry is golden brown.
Check the pastry occasionally to avoid over-browning.
Serve warm with your choice of sauce or side dish.
Garnish with fresh parsley for a touch of color.
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