Description
Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 small boneless, skinless chicken breasts
- salt and ground black pepper to taste
- 1 large onion, finely chopped
- ½ pound baby bella mushrooms, sliced, or more to taste
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 2 sheets frozen puff pastry, thawed
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons Dijon mustard
- egg, slightly beaten
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through
- about 4 minutes per side. Transfer to a plate.
- Place onion
- mushrooms
- and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender
- about 5 minutes. Stir in parsley.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
- Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
- Bake in the preheated oven until puffed and golden brown
- about 20 minutes. Remove from oven and slice in half before serving.
Prep Time: 45 mins
Cook Time: 33 mins
Total Time: 1 hr 18 mins
Servings: 8