Easy as pie and delicious served with vegetables, especially creamed spinach and sweet pumpkin.
Ingredients
1 large knob of butter
4 deboned chicken breasts, skinned
1 packet of frozen puff pastry, thawed
Salt and freshly ground black pepper
1 small egg, beaten
Chopped cooked mushrooms
Method
Melt the butter in a frying pan, add the chicken and fry for 20 minutes, turning occasionally. Remove from the pan and leave until cool enough to handle.
Meanwhile, roll out the pastry thinly and cut into four squares large enough to warp the pieces of chicken in. Sprinkle the chicken pieces with salt and pepper. Spread the cooked mushrooms over the chicken pieces (or instead of mushrooms you can substitute chutney or mustard). Wrap the pastry around the chicken to enclose completely, then place in a roasting tin with the joins underneath.
Preheat the oven to 200c for five minutes. Brush all over the pastry with the beaten egg then bake in the oven for about 15 minutes or until golden brown. Serve hot with gravy and veggies or cold with a selection of salads.
READ:
Healthy Friday: The powerful health benefits of fresh ginger and some recipe suggestions
RECIPE : Grilled Chicken-and-Strawberry Cobb Salad
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