Chicken Wellington

Directions

1. Saute onions and mushrooms in 2 tablespoons butter until tender. Add parsley.
2. Cream mustard, cream cheese and softened buttered in a small bowl.
3. Roll puff pastry on lightly floured surface to 12 by 12 inch square. Cut into four 6 by 6 inch pieces. Spread 1/8 of the cream cheese mixture in the center of each piece. Top with three chicken tenders, bunched together. Top with 1/8 of mushroom mixture.
4. Fold edges of dough up around chicken sealing all edges with a little water. Bake at 375 degrees F for 40 minutes, until puffed and brown.