Chicken Wellington

Ingredients
1 sheet puff pastry (thawed for about 20 minutes)
2 small boneless skinless chicken breast, uncooked
1/2 tablespoon butter
1/2 tablespoon oil
seasoning salt (can use white salt)
pepper
1/4 cup onion, chopped
1/4 tablespoon fresh minced garlic (optional)
1/2 tablespoon finely chopped fresh parsley
1/4 (8 ounce) package cream cheese, softened
1/4 egg, slightly beaten

Directions
Season the chicken breast with seasoning salt and pepper on all sides. Heat butter and oil in a skillet. Brown the breasts on all sides until almost completely cooked through; transfer to a plate. To the same skillet add in onions, garlic; saute until onions are tender. Stir in parsley. On a floured surface, roll out each puff pastry sheet. Cut into 4 even squares place chicken breast mixture over two puff pastry square.
Set oven to 375 degrees.
In a small bowl combine the softened cream cheese with mustard, then spread over each breast. Brush the edges of each pastry square with water. Top with other two pastry squares pressing edges to seal tightly. Place seam-side down on greased baking sheets. Brush the tops with egg wash.
Bake for about 20 minutes, or until puffed and golden brown.

Cheesy Potatoes

Over the next few days I'm going to post some Valentine's Day recipes for a romantic dinner. Or anytime for that matter. This is a recipe I love. Potatoes are my weakness and potatoes and cheese together oh I'm in heaven!

8 Medium Potatoes, peeled and boiled til just soft
1 can cream of potato soup
1 can cream of chicken soup
1 tsp pepper
1 red onion, chopped
2 cups cheese, Cheddar or Colby jack

Mix soup, pepper, salt to taste & onion. Spread a couple of spoon fulls of soup mixture on bottom of a 9x13 glass baking dish. Slice potatoes and place half of potato slices in baking dish top with 1/2 soup mixture then top with cheese and repeat with rest of potatoes and cheese. Bake in 400 degree oven for 30 minutes til bubbly and warmed through.