Chicken Wellington

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/2 cup finely chopped mushrooms
• 2 cloves garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 4 slices prosciutto or ham
• Dijon mustard
• 1 sheet puff pastry, thawed if frozen
• 1 egg (beaten, for egg wash)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Season the chicken breasts with salt and pepper.

3. In a skillet, heat olive oil over medium heat. Add chopped mushrooms and cook until they release their moisture and become golden brown. Add minced garlic and cook for an additional 1-2 minutes. Stir in chopped parsley, cook briefly, and remove the mixture from heat.

4. Lay out a sheet of plastic wrap and place the prosciutto or ham slices on it, slightly overlapping. Spread a thin layer of Dijon mustard over the prosciutto.

5. Place a chicken breast on top of the prosciutto and mushroom mixture. Roll it up tightly using the plastic wrap. Repeat for the remaining chicken breasts.

6. Roll out the puff pastry on a lightly floured surface. Cut the puff pastry into squares large enough to wrap each chicken breast.

7. Place each chicken roll in the center of a puff pastry square. Fold the puff pastry over the chicken and seal the edges. Place the wrapped chicken, seam side down, on a baking sheet lined with parchment paper.

8. Brush the top of each pastry-wrapped chicken with beaten egg for a golden finish.

9. Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the chicken is cooked through.

10. Allow the Chicken Wellington to rest for a few minutes before slicing and serving.

Serve the Chicken Wellington with your favorite side dishes. This elegant dish is perfect for special occasions or a fancy dinner at home. Enjoy!