CHICKEN WELLINGTONS, the easy way…

CHICKEN WELLINGTONS
2 tablespoons butter
1 package Pillsbury crescent rolls (DO NOT USE ANYTHING ELSE see note below)
2 boneless, skinless chicken breast halves
2 ounces cream cheese
1 small bunch green onions
1 clove garlic
2-3 button mushrooms
salt and pepper to taste
1 egg, beaten
  • Preheat oven to 375 degrees.
  • In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
  • In a skillet melt butter.
  • Salt and pepper the chicken.
  • Saute chicken 3-4 minutes each side until JUST done.
  • Place 2 crescent rolls side by side and seal seams.
  • Spread with cream cheese mixture.
  • Place chicken breast on top.
  • Coat with another layer of cream cheese mixture.
  • Top with 2 more crescent rolls.
  • Seal edges.
  • Brush with egg wash.
  • Bake 18-20 minutes.

aprons 3
NOTE:  I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE:  Next time I will dice the chicken after sauteing and mix with creamed mixture.

2 Comments

Forgetfulone

Oh, yum! My ground beef wellington uses cream instead of cream cheese and doesn’t use the green onions. This sounds delicious! And I always buy the pillsbury. Hey, I’m surprised you don’t make your dough! LOL

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