wilkes

These recipes both sound delicious, ESPECIALLY the Chicken Wellington!

YUM! YUM! gonna try it this weekend...supposed to be rainy and cool in my area...perfect comfort food. Thanks Bushman

Chicken Wellington
1 sheet (half a 17-1/4-ounce package) frozen puff pastry sheet
2 Tbsp butter
1/2 cup diced sweet onions
4 ounces coarse-chopped mushrooms
2 garlic cloves, pressed
Salt and fresh-ground black pepper, to taste
2 Tbsp chopped fresh parsley
4 ounces cream cheese, at room temperature
1 Tbsp Dijon mustard
1/2 tsp dried thyme leaves, crushed
1/2 tsp rubbed sage (or 1/4 tsp ground sage)
2 cups roughly torn chunks of cooked rotisserie chicken or
leftover cooked chicken breasts, chilled
1 large egg, beaten with 1 tsp water for an egg wash
Let puff pastry thaw while you make the filling. Preheat oven to 400º F.
Melt butter in a heavy skillet over medium heat.
Add onions, mushrooms, garlic, and salt and pepper to taste.
Saute until sweet onions are translucent and the mushroom liquid has evaporated.
Set aside to cool to room temperature.
Mix cream cheese, Dijon mustard, thyme, and sage until combined. Set aside.
Roll out thawed puff pastry on a lightly floured surface into a 14-inch square. (Rolling between two sheets of plastic wrap makes easy work of this task.) Cut the square into 4 equal 7-inch squares.
To assemble, divide cream cheese mixture equally amongst the squares, then top with mushroom mixture,
and chilled chicken chunks or strips.
Brush edges of the puff pastry squares with egg wash.
Bring corners of the pastry square to the center,
sealing all edges to contain the filling.
Place seam-side down on an ungreased baking
sheet and brush with egg wash.
Bake chicken Wellington bundles for 25 minutes until golden brown.
Serve with steamed broccoli.
Note:!!! Do not use raw chicken for this recipe.
There will be insufficient time to thoroughly cook the chicken.
Be sure to use chilled cooked chicken.

Creamy Corn & Chicken Puff
4 oz. cooked chicken, diced
4 oz. creamed corn
8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp. salt
1 tsp. black pepper
1/2 tsp. Worcestershire sauce
1 tbsp. sour cream
1 tsp. garlic powder
1 egg, beaten
Preheat oven to 400º F.
In a bowl, combine chicken and creamed corn.
Set aside.
In a separate bowl, thoroughly mix salt, black pepper, Worcestershire sauce,
sour cream and garlic powder.
Add chicken mixture. Mix well.
Using half the beaten egg, brush the edges of each pastry circle.
Spoon equal amounts of chicken mixture into centers of circles.
Fold circles in half to cover mixture and seal by crimping the edges.
Brush pastries with remaining beaten egg.
Bake for 25 –30 minutes in the center of the oven until golden.
Serve hot or cold or as a quick dinner with a salad.