Chicken Breast Wellington
Title: Chicken Breast Wellington
Categories: Chicken
Yield: 6 servings
1 Sheet Pepperidge Farm puff pastry (comes 1/2 Frozen in
a 17 1/4 oz box -containing 2 sheets Knorr Swiss Aromat Seasoning Per
box)
1/4 c Butter
Lemon
pepper to taste
1 lb (4 count)
boneless chicken -breast
Melted butter
(8 oz) package cream cheese, room temperature
1. When puff pastry reaches room temperature, unfold it
onto a floured surface, sprinkle top lightly wit
h flour, and roll it out as flat as you
can, but to where you can still handle the dough. Cut dough into 4 equal
sized squares.
2. Using medium heat, melt the butter, add chicken breasts, and cook 5 minutes per side.
3. Place each breast in the center of a pastry square, put 2 Tbsp of cream cheese on top of each breast.
4. Now sprinkle to taste with Seasoning for Meat and lemon pepper.
5. Pull the edges of the pastry square up and fold them over the breast as to seal the breast inside the puff pastry.
6. Brush the top of pastry with melted butter if you wish.
7. Bake uncovered in a preheated 350 degree oven for 30 minutes.