Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.
Preparation Time
45 mins
Cooking Time
33 mins
Total Time
1 hr 18 mins
Calories
607 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2
Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
Step 3
Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
Step 4
Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
Step 5
Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
Step 6
Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.
Ingredients
2 tablespoons butter
1 (8 ounce) package cream cheese, softened
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 tablespoon minced garlic
2 tablespoons Dijon mustard
1 large onion, finely chopped
2 sheets frozen puff pastry, thawed
8 small boneless, skinless chicken breasts
½ pound baby bella mushrooms, sliced, or more to taste
