Chicken Breast “Wellington” or Big Chicken Kiev in Puff Pastry

The title is partly a joke, but with a grain of truth. I propose a recipe for a roll of chicken and mushrooms, in puff pastry, such as Wellington meat. Only in the original recipe is semi-fried beef, which our people do not really like, but I have chicken breast.

Summary

Ingredients

• Chicken breast – 500 g
• Yeast-free puff pastry – 250-300 g (2 layers)
• Champignon mushrooms – 300 g
• Bulb onions – 1 pc.
• Fresh hot peppers – 0.5-1 pcs.
• Garlic – 1 clove
• Fresh parsley – 1 bunch
• Butter – 20 g
• Cream cheese – 20 g
• Salt to taste
• Ground black pepper – to taste
• Flour – for working with dough
• Yolk – 1 pc.
• Milk – 1 tbsp

Instructions

1. Peel the onion, wash and cut into small cubes. Finely chop the mushrooms. Fry the mushrooms and onions so that all the liquid evaporates well.
2. Remove seeds from hot peppers. Peel the garlic. Wash hot peppers, garlic and herbs and chop finely. Mix together and chop.
3. Combine butter and cream cheese with a mixture of herbs, pepper and garlic.
4. Stir with a fork.

   

5. Grind the fried mushrooms with onions in a blender. The mushroom mass must be dry. If you see that it is damp, return to the pan and dry.
6. Wash the chicken breast, dry it and cut it diagonally into layers about 1-1.5 cm thick. Season with salt and pepper. Cover the chicken meat with cling film and beat off with the blunt side of a kitchen hammer until very thin.
7. Spread cling film on the table. Place the chicken chops overlapping in three rows on the plastic wrap.
8. Make a thin sausage from oil with herbs, garlic and pepper and put chicken fillet on the edge of the layer. Spread the rest of the oil mixture in a thin layer over the meat.
9. Using cling film, gently roll up the roll, close the edges of the roll. Put the mushrooms on the foil next to the roll, spread in a thin layer. Wrap the chicken fillet roll in the mushroom layer. Wrap the chicken roll with mushrooms in plastic wrap.Put in the refrigerator for an hour or in the freezer for 20 minutes.
10. Use a silicone spatula to shake off excess flour from the parchment. Gently lay the roll on the dough, freeing it from cling film. Mix the yolk with milk. Grease the free edges of the dough with yolk.
11. Roll out another layer of dough (not thin) and cover the roll on top. Pack the meatloaf with mushrooms in the dough and trim the edges evenly. Walk around the edges of the dough with a fork.
12. From scraps of dough, you can make a tourniquet and lay it out from below along the peri of the roll. Preheat the oven to 200 ° C. (For this time, put the roll in the refrigerator.) Move the roll of chicken and mushrooms in puff pastry together with the parchment on a baking sheet. Lubricate with yolk and make notches on top – for beauty and for steam release.

    

13. Send the chicken roll to the preheated oven. Roasting time is approximately 45 minutes. The temperature inside my finished roll was 68 ° C. Do not cut the chicken breast and mushroom roll in puff pastry immediately after the oven, let it stand for 15 minutes.

I wish you bon appetit!