Chicken & Mushroom Wellingtons

An impressive and tasty dish that's perfect for holiday entertaining big and small. Cooked antibiotic/hormone-free chicken breast is mixed with mushrooms, Boursin (garlic & herb cream cheese) and dijon mustard and then wrapped in a delicate puff pastry. 6 servings/full order. Packaged in a pan. (oven)

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 20-25 minutes

• Thaw completely in fridge. Pre-heat oven to 425F. 

   

  Pan: Remove pastries and place them on a cookie sheet lined with parchment paper or sprayed with aluminum foil.

   

  Packets: Open them and use the foil to line a baking sheet.

   

  Make sure that the seam side of the pastry is down before cooking. Spray the entire pastry with cooking spray. Cook uncovered for 20 to 25 minutes or until an internal temperature of 165F and pastry is golden. Remove pastries using a spatula and transfer to your own serving dishes.

   

  Serve with a side of fresh veggies or a simple salad. 

   

  The filling is creamy, but if you would like to make a sauce to drizzle on top—  over med/high heat on the stove warm 1 cup of cream (or half and half) and 2 Tbsp Dijon mustard (for full), 1/2 cup cream and 1 Tbsp Dijon (for half orders).   Whisk until mixed well and season with salt, pepper and any herbs you would like, such as thyme.  Bon Appetit!

• Per Wellington: Calorie: 420, Fat: 26g, Sodium: 767mg, Carb: 12g, Protein: 31g Contains: milk, wheat