Chicken Wellingtons
- Reviews 1
Ready In: 45 mins
Serves: 4
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
- Preheat oven to 180°C/160°C fan forced.
- 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.
- 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.
- Place, seam-side down, on a prepared tray. Brush with egg to glaze. Sprinkle with basil.
- Bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown.
- Serve with vegetables.
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