No-roll chicken pastry wraps

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• Jenny

  19 December 2007

  Jenny rated and commented on this recipe

  

  really pleased with how lovely and juicy the chicken was, and the pastry surprisingly un-soggy!

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• Nicky

  10 March 2008

  Nicky rated and commented on this recipe

  

  Made this for a "ladies who lunch" meal. Very easy to make and everyone thought it was delicious. I added a little tarragon and lemon juice to the mushrooms which (I think!) worked well. Next time I will add more seasoning.

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• local_laydee

  09 March 2009

  local_laydee commented on this recipe

  I made a variation of these. Basically cooked the mushrooms etc as above, then sliced sideways into the uncooked chicken breast to create a 'pocket' (almost like you would cut a baguette) then stuffed it with the mushroom mixture, no oil required. Wrapped the chicken in ready rolled puff pastry so it was a completely covered parcel and then brushed it with the egg. Popped it in the oven for 25 mins and voila! As there is no opening in the pastry the heat stays in it and keeps the chicken moist (kind of resulting in steaming it I think??). Also made a nice sauce by adding 2 tablespoons of wholegrain mustard to a large glass of white wine in a hot pan - allow the wine to reduce until the alcohol smell disappears, then add about 250ml of double cream and simmer for about 10 mins. It went down a treat with the chicken parcels!

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• helenmary

  16 September 2009

  helenmary rated and commented on this recipe

  

  Excellent, lovely flavours. Took longer to cook in a fan oven than 30 mins

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• Juls Star

  12 October 2010

  Juls Star rated and commented on this recipe

  

  This recipe is gorgeus. I changed mixed herbs for the parsly which made it taste lovely. Next time I would add some herbs inside the pastry with chicken which I found a bit bland after the pastry and mushrooms. For children who don't like mushrooms dice the mushrooms finely and they don't know the difference. The mushrooms may take a while to prepare so slice them before turning on the stove.

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• dormababe

  02 February 2011

  dormababe rated and commented on this recipe

  

  great recipes, actually I make mini parcels, makes a small amount of chicken go a long way, the garlic mushrooms make all the difference

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• Ewuszka

  30 March 2011

  Ewuszka rated and commented on this recipe

  

  I added 1 chopped onion, fried it, then added the mashrooms and it went well as well :) I will definitely use this recipe again! I'm thinking of adding dry tomato as well.

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• cararjsk

  04 February 2012

  cararjsk rated and commented on this recipe

  

  This recipe looks gr8!!!:) I may vary it slightly and cover the chicken breasts completely with pastry to make a parcel! Also i'm going to cut the chicken breast open when it is raw and insert a slice of brie!!!! I'm off 2 try it back with the results shortly!!!

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• Bowdenei

  05 August 2012

  Bowdenei commented on this recipe

  I have made this several times and it always goes down well. I love that you give the size of the chicken as I am always tempted to overcook chicken to make sure it is done, but here I follow the cooking times exactly and it works out perfect every time. I am about to try it with thighs, as that is all I have so I hope it works as well. Great recipe!

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• LobsterBistro

  14 February 2013

  LobsterBistro rated and commented on this recipe

  

  I added a slice of pancetta around the chicken breast before covering it with the mushrooms.... I, like others, also made it into a complete parcel which held everythng in better and made it appear a bit more of a meal than a snack.... There ares o many possible variations of this, treat it like a blank canvas and experiment!! :)

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• Armadiloes

  27 February 2013

  Armadiloes rated and commented on this recipe

  

  I found this recipe in my Good Food Chicken book and then found it on the website for electronic storing. This is a really quick effortless recipe and its yummy. I've made this several times for my boyfriend although I adjusted the recipe to reduce calories etc.. on occasions we add cheese. Next time I make this think I'm going to make a veggie version with onions & mushrooms - definitely recommend this.

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• Pam

  28 April 2013

  Pam rated and commented on this recipe

  

  I had lots of chicken in the freezer and some mushrooms that needed to be used up, so I typed in chicken and mushroom into the search option. I wanted something simple for a weekend supper for my husband and I. This recipe was just what I needed: no fuss, few ingredients, impressive and delicious result. Simply halved the ingredients to serve two and accompanied it with steamed green beans, which were dressed in olive oil, parsley and garlic.

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Ingredients

• 4 tbsp olive oil
• 200g pack chestnut mushrooms , sliced
• handful parsley leaves, chopped
• 1 plump garlic clove , crushed
• 375g pack ready-rolled puff pastry (make sure it's rectangular, not round)
• 4 skinless chicken breasts (about 140g/5oz each)
• 1 egg , beaten

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 40 - 50 mins

Cook 30 mins

Ingredients

• 4 tbsp olive oil
• 200g pack chestnut mushrooms , sliced
• handful parsley leaves, chopped
• 1 plump garlic clove , crushed
• 375g pack ready-rolled puff pastry (make sure it's rectangular, not round)
• 4 skinless chicken breasts (about 140g/5oz each)
• 1 egg , beaten

Per serving

624 kcalories, protein 42g, carbohydrate 35g, fat 36 g, saturated fat 12g, fibre 1g, salt 1 g

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