Stuffed Chicken Breasts in Puff Pastry

The original recipe is from one of Jamie Oliver's cookbooks.

He calls the recipe "My old man's superb chicken."

4 boneless skinless chicken breasts

1 box puff pastry

2 cups mushrooms finely chopped
1 onion finely chopped

1/2 cup chopped fresh flat leaf parsley

1 1/2 tbsp olive oil

2 cloves minced garlic

1/2 tsp salt

3 grind of fresh pepper

To begin, if your puff pastry is frozen, thaw according to directions on the box.

In a non stick pan heat olive oil over medium heat. Saute chopped mushrooms, onions and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes. Cool completely.

Score Chicken breasts with a sharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4 chicken breast pockets.

Using a little dusting of flour and a rolling pin, roll each puff pastry 'block' 18"x8" and 1/4" thick. Cut down the middle of each sheet, making a total of 4, 4"x18" strips.

Place one stuffed breast at the bottom of one of the stripes of pastry. Starting at one corner roll so that the pastry overlaps, encasing the whole breast. Roll all breasts and place on a parchment lines baking sheet.

Beat one egg and brush the outsides of each roll. Bake in 400 oven for 35-40 minutes. Pastry should be golden brown and flaky.

While chicken is baking begin the sauce. You may want to double this it is so delicious.

Mustard Sauce

2 heaping tbsp Dijon Mustard

1 cup white wine (you can use cooking wine OR Chicken stock)

1/4 cup Whipping Cream,
(I used thawed whipped topping)

Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine( or  broth) to reduce by about 1/4.
Turn to simmer and add 1/4 cup cream.
 Allow to simmer for about 10-15 minutes.
Season with salt and fresh pepper to taste.

Hubby's, He ate it all up

Mine without sauce