Make a quick and easy meal on a weeknight that is dinner-party worthy.
Start with leftover cooked chicken or pick up a pre-cooked rotisserie chicken from the grocery and add mushrooms, sweet onions, cream cheese and herbs. Frozen puff pastry wraps it all up for an eye-pleasing and tasty presentation.
- 1 sheet puff pastry (frozen; half of a 17 1/4-ounce package)
- 2 tablespoons butter
- 1/2 cup sweet onions (diced)
- 4 ounces mushrooms (coarsely chopped)
- 2 cloves garlic (pressed)
- Salt to taste
- black pepper to taste (freshly ground)
- 2 tablespoons parsley (fresh, chopped)
- 4 ounces cream cheese (room temperature)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon thyme leaves (dried, crushed)
- 1/2 teaspoon rubbed sage (or 1/4 teaspoon ground sage)
- 2 cups of rotisserie chicken (cooked and chilled; roughly torn chunks; or leftover cooked chicken breasts)
- 1 large egg (beaten with 1 teaspoon water for an egg wash)
Let the puff pastry thaw while you make the filling.
Preheat the oven to 400.
Stir in the parsley and set aside to cool to room temperature.
Roll out the 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.
Divide the cream cheese mixture equally among the squares, then top with the mushroom mixture and chilled chicken chunks or strips.
Brush the edges of the puff pastry squares with egg wash.
Bring the corners of each pastry square to the center, sealing all edges to contain the filling.
Place the pastry squares seam-side down on an ungreased baking sheet and brush with egg wash.
Bake the chicken Wellington bundles for 25 minutes or until golden brown.
Do not use raw chicken for this recipe. There is not enough time to thoroughly cook the chicken. Be sure the cooked chicken is chilled.