Chicken Wellington

Chicken Wellington

Ingredients:

• 1 package (10 ounces) frozen chopped broccoli, thawed, drained
• 1 package (5.2 ounces) garlic-herb spreadable cheese
• 1 package (17 1/4 ounces) frozen puff pastry sheets, thawed
• 6 boneless, skinless chicken breast halves (2 pounds total)
• 1/2 teaspoon salt
• 1/4 cup plain dry bread crumbs
• 1 large egg, slightly beaten w/ 1 tablespoon water

Directions:

1. Heat oven to 425°F. In bowl, stir broccoli and cheese to combine. Set aside.
2. On lightly floured surface, roll out each pastry sheet to a 14 x 12-inch rectangle. Cut each sheet into 4 (7 x 6-inch) rectangles.
3. Season both sides of chicken with salt. Spread 1/4 cup broccoli mixture over pastry. Place chicken on top. Sprinkle with 2 teaspoons bread crumbs. Brush egg mixture onto edges of rectangle; fold pastry over chicken. Press the edges to seal. Place seam-side down on ungreased shallow baking pan. Repeat with each chicken breast.
4. With remaining pastry, using a small cookie cutter, cut out decorative shapes. Brush egg mixture over pastry packets. Place decorations on top of packets; brush with additional egg mixture.
5. Bake at 425°F for 25 minutes or until pastry is golden and instant-read thermometer registers 160°F.