Preparation

• Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
• In a skillet over medium heat, melt butter and olive oil. Sauté the finely chopped mushrooms, garlic, and shallots until they become a rich, aromatic paste, about 5-7 minutes. Add thyme, parsley, salt, and pepper; set aside to cool.
• Season the chicken breast generously with salt and pepper. Sear it in a hot skillet for about 2 minutes on each side, just until it’s nicely browned. Let it cool before handling.
• Gently roll out the thawed puff pastry on a floured surface. Spread a generous layer of the cooled mushroom mixture down the center, followed by a layer of cream cheese, and finally, place the cooled chicken on top.
• Fold the pastry over the filling, ensuring to seal the edges tightly to keep all the deliciousness inside. Place seam-side down on your prepared baking sheet.
• Brush the top with beaten egg yolk for that gorgeous golden color, then chill in the fridge for about 15-20 minutes.
• Cook in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the chicken reaches 165°F.
• After baking, allow your masterpiece to rest for 5-10 minutes before slicing.