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8 chicken breast filets
1 pkg. Italian salad dressing mix (Good Seasons)
1 c. Marsala or red wine
8 oz. shredded Mozzarella (2 cups)
1/2 c. softened butter
3 tbsp. parsley flakes
1/2 tsp. garlic salt
1/2 tsp. lemon and pepper seasoning
2 roll Pepperidge farm pastry dough (or crescent rolls)
1 tbsp. melted butter and sesame seeds
1 lb. sliced mushrooms
1 tbsp. cornstarch
1/2 c. water

Sprinkle chicken with salad dressing. Heat olive oil over medium heat and saute chicken on both sides until meat becomes white (about 5 minutes). Add wine; cover and simmer about 20 minutes until chicken is tender.

Combine cheese, butter, parsley, garlic salt and lemon pepper. Divide and mold mixture into 8 portions. Set aside.

Separate dough and roll each piece to 16 x 6. Cut enough dough to cover each cutlet completely.

Remove chicken from skillet (reserve liquid) and drain chicken on paper towel. Make a slit lengthwise in each cutlet. Insert cheese filling into fillet and completely cover and seal with a piece of dough, folding ends of dough under. Place seam side down on ungreased jelly roll pan.

Bake at 375 degrees for 20 to 30 minutes or until golden brown. Brush tops with melted butter and sprinkle with sesame seed the last 5 minutes of baking.

While chicken is baking, add mushrooms to reserved liquid; cook on low heat until tender (5 minutes).

Blend cornstarch and water until smooth; pour into mushroom mixture, stirring constantly, until mixture bubbles and thickens.

To serve, spoon sauce over each Wellington. Garnish with parsley.

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