A long time ago, in a galaxy far away, I was married to the best man ever. We spent our honeymoon in Yellowstone National Park. One night, we went to this little restaraunt called Bullwinkle's Saloon. I ordered Chicken Wellington, which I had never had before. It looked pretty tasty. I ordered it and loved it. Back then, I was not a good cook, and I probably only owned 1 cookbook. I hadn't the foggiest idea how to make this. Well, almost 8 years later, I got some asparagus from my bountiful basket and remembered this dish. I thought I'd try to recreate it. I'm sure it's not even close, but it still turned out delicious!
On a side note, my husband hates asparagus and picked it out. A couple nights before this meal, he had a dream that he made this stuff called "Pojo." It has chicken broth, beef broth, peas, and gelatin all mixed together. *gag* While picking out the asparagus he said, "Remember that Pojo stuff I dreamed about?" "Yes." "Well, it tasted like asparagus in my dream." Oh come on! It's not that bad! I'm going to make him some Pojo and fresh asparagus covered in Bernaise sauce and see which he'd prefer. Chicken and beef broth jello with peas or asparagus??
source: a faint memory in my head from a honeymoon
1 sheet puff pastry, thawed
monterey jack cheese
2 chicken breasts
cream cheese (about 3 ounces
salt and pepper
Once the puff pastry sheet is thawed, roll it out very thin.
While they are baking, make the Bernaise sauce. I did mine from scratch, but a sauce packet from the store would be just as wonderful. If you want the from-scratch recipe, let me know! Serve the sauce over the top of the bundles.