Chicken Wellington

3 lbs. fresh mushrooms diced
1 lb. fresh onion, diced
1/2 lb. fresh celery, diced
3 - 4 tablespoons oil
1 teaspoon mixed herbs - basil, oregano, thyme or rosemary
salt and pepper 
50 (4 oz.) raw chicken breasts, boneless and skinless
50 (5") puff pastry squares

Preheat oven to 375� F.

Dice onions, celery and mushrooms in a food processor.

Salt and pepper chicken breasts. Brown chicken breasts in a pan with oil until about half done. Cool completely.

Lay out pastry and spoon l oz. of veggies onto each one.

Place one chicken breast on each square; wrap pastry around each one sealing with a little water. Brush with egg.

Bake at 375� F. in a convection oven for 20 minutes or in a regular oven for 25 minutes or until golden brown.

Optional: Top the chicken and mushroom mixture with a slice of gruyere cheese before wrapping. Serve with Hollandaise Sauce.

Note: These can be made a day ahead. Place wrapped chicken on a cookie sheet. Make sure that the pastry is covered well with the egg wash. Do not cover the cookie sheet. You can lay a piece of wax paper over very loosely. If you cover them tightly the pastry will get soggy!