{Chicken Wellington--Girl Eats World style, fast, simple, and delicious}
{The chicken breast needs to be thin so cut it thin or pound it thin}
{Sauting onions and garlic}
{Chop mushrooms}
{This is how you get the dough out of the can}
{Unroll the dough into the two sets of two triangles}
{Pinch the two triangles together to make a square}
{Add cream cheese and sour cream}
{Filling}
{Spoon filling onto chicken breasts}
{Place crescent dough squares on top of the filling}
{Baked and ready to be devoured!}
{Serve with steamed veggies for a fast dinner!}
Chicken Wellington
Serves 4
4 chicken breasts, pounded or cut 1 inch thick (steak can also be used and cooked to your desired temperature)
3 tablespoons butter
1/2 onion, diced
6-8 cloves garlic, minced
1 pint mushrooms, chopped
4 oz cream cheese
2 tablespoons sour cream
1/4 teaspoon black pepper
1 can crescent roll dough, pressed into 4 squares
- Preheat oven to 350.
- Place chicken breasts in a greased casserole dish.
- Heat butter in a pan.
- Add onions, garlic, and mushrooms, cooking through.
- Add cream cheese, sour cream, and pepper, cooking until melted.
- Spoon 1/4 of the mushroom mixture onto each chicken breast.
- Top everything with the crescent dough squares (see above photos for instructions).
- Bake for 25-30 minutes or until chicken and crescent dough are done.
- Serve.
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