Stuffed Chicken Breasts in Puff Pastry
4 boneless skinless chicken breasts
1 box puff pastry
2 cups mushrooms finely chopped
1/2 cup chopped fresh flat leaf parsley
1 ½ tbsp olive oil
Salt and pepper to taste
Mustard & Wine Sauce
2 heaping tbsp whole grain mustard
1 1/2 cups white wine (you can use cooking wine)
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. Sauté chopped mushrooms and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to `sauté 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. 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.