- 3 pcs of Sadia Pepper Chicken Breasts, thawed
- 3 pcs of ready-rolled puff pastry
- 200g white mushrooms, sliced
- 1/2 yellow onion, chopped
- 2 tbs parsley, chopped
- 1 egg, beaten
- 2 tbs olive oil
- Pepper (to taste)
- Dijon mustard cream cheese (120g cream cheese mixed with 1 tbs dijon mustard)
- Salad and dressing, to be served on the side
Step 1: Reheat the chicken
- Reheat the chicken in oven for 15 minutes at 200°C.
Step 2: Fry the mushroom filling
- Heat a frying pan, add olive oil, onion and mushrooms. Fry until mushroom mixture is reduced to a dry paste.
- Add in parsley and sprinkle pepper to taste. Dish up and set aside.
Step 3: Assemble the chicken wellington
- Thaw 1 puff pastry at room temperature for about 5 minutes. #Tip: it's easier to fold and shape using semi-thawed pastry.
- Spread 2 tbsp of sautéed mushrooms over the center of the pastry.
- Spread 2 tbsp of dijon mustard cream cheese over the mushrooms.
- Place the chicken breast on top of the cream cheese.
- Fold the top of the pastry down over the chicken. Fold the bottom of the pastry over. Fold in the left and right sides of the pastry in.
- Gently flip the wellington over and place on a parchment paper-lined baking tray.
- Score some diagonal lines on the top of the pastry, to create a nice design and allow steam to escape.
- Brush a layer of egg wash over the wellington.
- Repeat the steps for the rest of the chicken breasts.
Step 4: Bake the chicken wellington
- Bake chicken wellington in preheated oven at 200°C for 20 minutes.
- Remove chicken wellington from oven once done and cool on an oven rack before serving.