Puff Pastry Chicken Parcels

1. 1

   Heat olive oil and butter in a large skillet over medium heat. Season the chicken breasts with salt and black pepper. Cook the chicken in the hot oil until golden and nearly cooked through, about 4 minutes per side. Transfer to a plate.

2. 2

   Add the onion, mushrooms, and garlic to the same skillet; cook and stir until the mushrooms release their moisture and the onions are tender, about 5 minutes. Stir in the parsley.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

4. 4

   Roll out each puff pastry sheet on a floured work surface into a 14-inch square. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.

5. 5

   Mix the cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap them around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.

6. 6

   Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from the oven and slice in half before serving.

• Calories 398.58 kcal Moderate
• Protein 56.14 g Good Source
• Carbs 4.78 g Moderate
• Total Fat 16.28 g High
• Saturated Fat 6.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 188.89 mg High
• Sodium 331.42 mg Moderate
• Fiber 0.7 g Low Source
• Sugar 2.09 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 44.33 mg Low Source
• Iron 1.77 mg Low Source
• Potassium 24.76 mg Low Source
• Vitamin A 98.26 mcg_rae Moderate
• Vitamin C 1.58 mg Low Source
• Vitamin D 0.51 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Mustard
• Garlic 🧄
• Onions 🧅