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Chicken Wellington
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  • 1 sheet (half a 17-1/4 oz (483 grm). package) frozen puff pastry sheet
  • 2 Tbsp (30 ml). butter
  • 1/2 cup (125 ml) diced sweet onions
  • 4 oz (112 grm). coarse-chopped mushrooms
  • 2 garlic cloves, pressed
  • salt and fresh-ground black pepper, to taste
  • 2 Tbsp (30 ml). chopped fresh parsley
  • 4 oz (112 grm). cream cheese, at room temperature
  • 1 Tbsp (15 ml). Dijon mustard
  • 1/2 tsp (2 ml). dried thyme leaves, crushed
  • 1/2 tsp (2 ml) rubbed sage (or 1/4 tsp (1 ml). ground sage)
  • 2 cups (475 ml) roughly torn chunks of cooked rotisserie chicken or leftover cooked chicken breasts, chilled
  • 1 large egg, beaten with 1 tsp (5 ml). water for an egg wash
  • Side: steamed broccoli
  • Let puff pastry thaw while you make the filling.
  • Preheat oven to 400 degrees (200 C.).
  • Melt butter in a heavy skillet over medium heat.
  • Add onions, mushrooms, garlic, and salt and pepper to taste.
  • Saute until sweet onions are translucent and the mushroom liquid has evaporated. Set aside to cool to room temperature.
  • Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
  • Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.)
  • Cut the square into 4 equal 7-inch squares.
  • To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture, and chilled chicken chunks or strips.
  • Brush edges of the puff pastry squares with egg wash.
  • Bring corners of the pastry square to the center, sealing all edges to contain the filling.
  • Place seam-side down on an ungreased baking sheet and brush with egg wash.
  • Bake chicken Wellington bundles for 25 minutes until golden brown.
  • Serve with steamed broccoli.
Note: Do not use raw chicken for this recipe. There will be insufficient time to thoroughly cook the chicken. Be sure to use chilled cooked chicken.

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