- 1 [15-ounce / 411-g] package puff pastry dough
- 8 chicken cutlets
- 2 teaspoons [10 mL] thyme
- Salt and freshly ground pepper, to taste
- 5 tablespoons [75 mL] butter or margarine
- 1 large onion, finely chopped
- 1/4 pound [113 g] cleaned mushrooms, sliced
- 2 tablespoons [30 mL] chopped parsley
- 1 [4 1/2-ounce / 127-g] package cream cheese
- 2 tablespoons [30 mL] Dijon mustard
- 1 egg
- 2 teaspoons [10 mL] milk
- Flour
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- Preheated oven to 375°F [190°C].
- Leave pastry to thaw for 20 minutes.
- Sprinkle chicken cutlets with thyme, salt and pepper.
- Melt 3 tablespoons [45 g] of the butter or margarine ;nto a medium skillet; brown then set chicken cutlets aside.
- Add remaining butter or margarine to skillet.
- Add chopped onion and mushroom slices.
- Saute until tender and liquid has evaporated.
- Stir in chopped parsley.
- Onto a lightly floured surface, roll pastry dough into a 14-inch [35-cm] square; cut into 8 equal pieces.
- Into a small bowl, combine cream cheese with Dijon mustard.
- Evenly spread cheese mixture over chicken cutlets.
- Evenly spread mushroom mixture on the center of each piece of pastry.
- Place one chicken cutlet, rounded side down, in the middle of each piece of pastry; fold sides of dough over chicken cutlet.
- Brush edges with water and press to seal seam and ends.
- Place, seam side down, onto an ungreased baking sheet.
- Beat together egg and milk.
- Brush top of bundles with beaten egg mixture.
- Bake into preheated oven, until flaky and golden brown.
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