Total Time
45mins
Prep 15 mins
Cook 30 mins

An easy dish, but still looks good enough for a dinner party. Kind of like a beef wellington with a twist!

Ingredients Nutrition

Directions

  1. Mix together the dry soup mix, butter and spring onions and spread over the chicken breasts.
  2. Roll up the breast fillets and place onto a sheet of puff pastry (I usually cut the sheets into half diagonally).
  3. Roll up the pastry and seal well by brushing edges with water and pinching together.
  4. Bake at 220c for 20 minutes, then 200c for 10 minutes.

Reviews

(1)
Most Helpful

What a great recipe, I'll be using this again very soon for sure! I couldn't find 'Savoury Chicken Supreme Soup' in my supermarket so instead used 'Cream of Chicken Soup'. The flavour didn't come through as much as I would have liked so next time will make using the soup mix stated. I think that any savoury butter recipe from 'zaar would work beautifily with this. I also believe they would be excellent to freeze, before or after cooking.

Jewelies September 14, 2007

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