- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g pack chestnut mushrooms, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- handful parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 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)
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Preheat the oven to fan 200C/conventional 220C/gas 7 with a baking tray inside. Heat 2 tbsp of the oil in a frying pan, add the mushrooms and fry over a high heat for 3 minutes until golden and just cooked. Toss the parsley and garlic into the mushrooms, season generously with salt and pepper and set aside to cool slightly.
Unroll the pastry and cut it into quarters. Sit a chicken breast diagonally in the middle of each piece of pastry. Spoon the mushroom mixture over the chicken breasts and drizzle over the remaining oil. Bring two opposite corners of the pastry together over the chicken and mushrooms so they just overlap and pinch together. Brush the pastry with the egg. Carefully transfer the parcels to the hot baking tray using a fish slice and bake for 30 minutes until puffed up and golden. Leave to relax for a minute or two before eating. Serve with a green veg or salad.