Ingredients
8
8 servings
- •2 tablespoons olive oil
- •2 tablespoons butter
- •8 small boneless, skinless chicken breasts
- •salt and ground black pepper to taste
- •1 large onion, finely chopped
- •0.5 pound baby bella mushrooms, sliced, or more to taste
- •1 tablespoon minced garlic
- •2 tablespoons chopped fresh parsley
- •2 sheets frozen puff pastry, thawed
- •1 (8 ounce) package cream cheese, softened
- •2 tablespoons Dijon mustard
- •egg, slightly beaten
Instructions
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.
Nutritional Facts
Per 8 servings
- Calories: 607
- Carbohydrate: 32g
- Fat: 42g
- Fiber: 2g
- Protein: 26g
- Sugar: 2g
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