Chicken Wellington

4 skinless chicken breast

1/2 teaspoon dried thyme

ground black pepper

2 tablespoons butter

2 tablespoons olive oil

1 cup sliced mushrooms

1/2 large onion finely chopped

4 ounces cream cheese (softened)

1 tablespoon dijon mustard

1/2 package of Pepperidge Farm Puff Pastry (1 sheet) thawed

water

1 egg beaten

Heat oven to 400 degrees. season chicken with thyme and black pepper. Heat butter and olive oil in large frypan over medium-high heat. Add chicken to pan until lightly browned on both sides. Remove chicken and set aside. Add onion to skillet chicken was browned in. Saute onion until translucent. Add mushrooms stir and cook until tender and liquid has evaporated. In small bowl combine cream cheese and dijon mustard. Roll pastry sheet into approximately a 14 inch square. Cut pastry sheet into 4 squares. Divide mushroom mixture evenly on center of each square. Top with chicken breast brush edges with flour. Fold and press pastry sheets over chicken making sure to seal securely. Place pastry bundles seam side down on baking sheet. Brush tops with beaten egg. Bake in preheated oven for about 20-25 minutes or until pastries are golden brown. Let cool slightly before serving.( These bundles are very hot out of oven.) Enjoy!!!

Serving suggestion: I like to serve this with my Risi Bisi rice recipe you can find on my blog or wild rice. Enjoy!!!