Chicken Wellington

Simple & Delicious, March 06. Like beef wellington, only with chicken. We all liked this and thought it tasted like a pot pie without veggies.

4 boneless, skinless breast halves
1 Tbsp. olive oil
3 Tbsp. butter, softened
2 tsp. dried rosemary
1 tsp. sage
1/2 tsp. salt
1/2 tsp. pepper
2 refrigerated pie crusts
1 egg, lightly beaten

Mix butter and all the spices. Wrap each breast one at a time in parchment paper and flatten to 1/4" thickness. (They will be kind of large after this, so I cut each one in half so I had 8 pieces total. Brown in oil until juices run clear. Unroll pastry sheets and smooth out with a roller. Cut one crust into 4 pieces. Place browned chicken on one piece of pastry, spread some of the butter mixture on top of chicken, and fold pastry over chicken and pinch seams to seal. Repeat with remaining pieces of chicken. Place on ungreased baking sheet; brush with egg. Bake at 450 until golden brown. Let stand 10 minutes before serving.

Recipe said to combine 2 Tbsp. butter with 2 Tbsp. flour, then add chicken broth to make a gravy. I just used a mix to make some chicken gravy. Very good served with mashed potatoes.