Sadia pepper grilled chicken breast
large yellow onion
ready-rolled puff pastry
dijon mustard cream cheese
120g cream cheese mixed with 1 tbsp dijon mustard
Reheat the chicken
Reheat the chicken in oven for 15 minutes at 200°C.
Cook the mushroom filling
Heat a frying pan, add olive oil, onion and mushrooms. Fry for about 5-8 minutes until mushroom mixture is reduced to a dry paste.
Add in parsley and sprinkle pepper to taste. Dish up and set aside.
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.
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.