Ingredients
Scale
- 2 skinless chicken breasts, cut into even pieces
- 1 sheet puff pastry, well-chilled
- 1 cup finely diced cremini or button mushrooms
- 2 sprigs fresh thyme, vibrant green
- 2 tablespoons Dijon mustard
- 1 beaten egg, for egg wash
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a skillet over medium heat, add a splash of olive oil and toss in your finely diced mushrooms along with some salt and pepper.
- Cook the mushrooms until they are nicely browned and any moisture has evaporated—about 5-7 minutes.
- Remove the mushrooms from heat and let them cool slightly.
- In the same skillet, season your chicken breast pieces with salt, pepper, and thyme leaves.
- Cook the chicken over medium-high heat until just browned on all sides but not fully cooked through—about 4-5 minutes per side.
- Transfer the chicken to a plate to cool.
- On a floured surface, roll out your chilled puff pastry into an approximate rectangle large enough to wrap around your chicken.
- Aim for about 1/8 inch thickness for the pastry.
- Spread a thin layer of Dijon mustard over the center of the pastry.
- Layer on the sautéed mushrooms next, followed by arranging your golden-brown chicken pieces on top.
- Gently fold over the pastry edges and seal them well by pinching at seams.
- Brush the entire surface with egg wash.
- Place your wrapped creation seam-side down onto your prepared baking sheet.
- Bake in your preheated oven for about 25-30 minutes or until puffed up and golden brown.
- Once baked, let it rest for about 5 minutes before slicing.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with a fresh salad.
Sear chicken before wrapping for flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 400 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg