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Mission Grille Chicken Wellington
2 C. chopped button mushrooms
2 C. chopped yellow onion
1 clove garlic, chopped
2 T. olive oil to saute vegetables
1 egg
1 C. chicken stock
1 1/2 C. bread crumbs
1/2 t. onion powder
1/4 t. ground nutmeg
1/2 t. black pepper
1/4 t. celery salt
1/4 t. sage
4 chicken breast halves (6 ounces each), pounded to 1/2-inch thickness
1 package of puff pastry sheets, thawed, cut into 8 (5-inch) squares
1 egg, beaten to use as egg wash
Additional puff pastry and egg wash (optional)
In saucepan or skillet, saute mushrooms, onion and garlic in oil until onions
are translucent. Remove from heat and transfer to bowl. Add all remaining
ingredients except chicken, pastry and egg for egg wash, and mix well. Cool.
Place 1/4 cup stuffing on each breast and fold to encase stuffing in center.
Place each breasts on 1 square of pastry. Brush egg wash around edge of pastry
then put second square of pastry over chicken and pinch edges to seal. If
desired, decorate tops of Wellingtons with additional puff pastry that has been
cut into thin strips. Brush strips with additional egg wash.
Preheat oven to 375 degrees. Line sheet pan with parchment paper and lightly oil
paper.
Place Wellingtons on paper and bake 30 to 35 minutes or to an internal
temperature of 165� F.
Makes 4 servings.
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