Chicken Wellingtons

Name: Chicken Wellingtons
Ingredients: 4 -6 chicken thigh fillets; 2 -3 tablespoons basil and parmesan tapenade; 2 -3 sheets frozen butter puff pastry, thawed; 1 egg, lightly beaten, to glaze; dried basil leaves, to garnish; steamed green & yellow vegetables, to serve

6 ingredients

6 steps

Ingredients

4 -6 chicken thigh fillets
2 -3 tablespoons basil and parmesan tapenade
2 -3 sheets frozen butter puff pastry, thawed
1 egg, lightly beaten, to glaze
dried basil leaves, to garnish
steamed green & yellow vegetables, to serve

Directions

1

Preheat oven to 180°C/160°C fan forced.
2

line a baking tray with baking paper. Place thighs on a work surface, open out and generously spread tapenade inside each. Fold fillets back into shape.
3

Cut pastry sheets in half. Place chicken at one end of the sheet fold edges in, fold pastry over chicken and roll to make a neat parcel. Pinch sides to seal.
4

Place, seam-side down, on a prepared tray. Brush with egg to glaze. Sprinkle with basil.
5

Bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown.
6

Serve with vegetables.