Stuffed Chicken Breasts in Puff Pastry - WTF and WOW Recipe Wednesday

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Stuffed Chicken Breasts in Puff Pastry

Ingredients4 boneless skinless chicken breasts1 box puff pastry2 cups mushrooms finely chopped1/2 cup chopped fresh flat leaf parsley1 ½ tbsp olive oilSalt and pepper to taste
Mustard & Wine Sauce2 heaping tbsp whole grainmustard1 1/2 cups white wine (you canuse cooking wine)
PreparationTo begin, if your puff pastry is frozen, thaw according to directions onthe box.  In a non stick pan heat oliveoil over medium heat.  Sauté choppedmushrooms and garlic for 5 minutes. Add the freshly chopped parsley, salt andpepper and continue to `sauté for about 8-10 minutes. Cool completely.
Score Chicken breasts with asharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4chicken breast pockets.
Using a little dusting of flourand 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 thebottom of one of the stripes of pastry. Starting at one corner roll so that thepastry overlaps, encasing the whole breast. Roll all breasts and place on aparchment lines baking sheet.  Beat oneegg 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 themustard and wine sauce. You may want to double this it is so delicious.  Combine both ingredients in a non stick saucepan. Over medium heat allow the wine to reduce by about 1/4. Turn to simmer andadd 1/2 cup cream. Allow to simmer for about 10-15 minutes. Season with saltand fresh pepper to taste.
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