Chicken and Mushroom Wellington

Name: Chicken and Mushroom Wellington
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2
Ingredients: 2 boneless skinless chicken breasts; 320 g ready-rolled puff pastry; 100 g mushrooms, chopped; 1 clove garlic, crushed; 1 tsp thyme leaves; 100 g low-fat soft cheese; 1 tsp Dijon or wholegrain mustard; 1 egg, beaten; 1 tbsp Butter; 1/2 lemon juice

This chicken and mushroom Wellington wraps juicy chicken breasts in a creamy mushroom filling and flaky golden puff pastry. It looks impressive enough for guests, yet the method is straightforward enough for a weekend dinner or special family meal.

Servings2 Portions

Prep Time25 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken breasts
2
ready-rolled puff pastry
320 g
mushrooms, chopped
100 g
garlic, crushed
1 clove
thyme leaves
1 tsp
low-fat soft cheese
100 g
Dijon or wholegrain mustard
1 tsp
egg, beaten
1
Butter
1 tbsp
lemon juice
0.5

Step-by-Step Instructions

Make the filling: Melt the butter in a frying pan over medium heat. Add the chopped mushrooms and cook for 8 minutes, stirring occasionally, until softened and lightly browned. Stir in the crushed garlic, thyme leaves, and lemon juice, then cook for 1 minute more over medium-high heat until any excess moisture has evaporated. Season with salt and pepper, remove from the heat, and let the mixture cool completely.

Transfer the cooled mushroom mixture to a bowl. Add the low-fat soft cheese and mustard, then mix until smooth and well combined. Cover and chill while you prepare the chicken.

Place the chicken breasts on a board and gently pound them with a meat mallet or rolling pin until they are an even thickness. Season both sides with salt and pepper.

Unroll the puff pastry and cut out one 16 cm rectangle and one 18 cm rectangle. Place the smaller rectangle on a sheet of baking parchment and brush it lightly with beaten egg. Set one chicken breast on top, smooth-side down. Spread the mushroom filling evenly over the chicken, then place the second chicken breast on top, smooth-side up, with the thicker ends facing opposite directions for an even shape.