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Chicken Wellingtons

1 pkg. Pepperidge Farm frozen puff pastry sheets
8 boneless chicken breasts
2 t. thyme
salt & freshly ground pepper
5 T. butter
1 lg. onion, finely chopped
¼ lb. mushrooms, sliced
2 T. chopped parsley
1 8-oz. pkg. cream cheese
2 T. Dijon mustard

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Thaw pastry 20 minutes. Sprinkle chicken with seasonings. In medium skillet, brown chicken in 3 T. butter. Set aside. Add remaining butter to skillet. Add onions and mushrooms. Sauté until tender and liquids have evaporated. Stir in parsley. On lightly floured surface, roll each sheet to 14" square. Cut into four 7" squares. Preheat oven to 375º. In small bowl combine softened cream cheese with mustard. Spread over cutlets. Spread each square with 2 T. mushroom mixture. Top with breast. Brush edges of pastry with water. Wrap pastry around chicken, pressing edges to seal. Place seam side down on ungreased baking sheets. Brush tops with egg wash. Bake about 20 minutes or until puffed & golden brown. Yield: 8 servings