Stuffed Chicken Breasts in Puff Pastry

Our daughter made this wonderful meal for us and I had to have the recipe. The original recipe is from one of Jamie Oliver's cookbooks. He calls the recipe "My old man's superb chicken." I chuckled at the name, but thought I'd give it a new name for here at MGCC....although I do think that any man would really think this was superb!

4 boneless skinless chicken breasts

1 397 gram box puff pastry (I used tender flake brand)

2 cups mushrooms 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 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 mustard and wine sauce. You may want to double this it is so delicious.

Mustard & Wine Sauce

2 heaping tbsp whole grain mustard

1 1/2 cups white wine (you can use cooking wine)

Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine to reduce by about 1/4. Turn to simmer and add 1/2 cup cream. Allow to simmer for about 10-15 minutes. Season with salt and fresh pepper to taste.