Chicken Wellingtons

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 -6 chicken thigh fillets
• 2 -3 tablespoons basil and parmesan tapenade
• 2 -3 sheets frozen butter puff pastry, thawed
• 1 egg, lightly beaten, to glaze
• dried basil leaves, to garnish
• steamed green & yellow vegetables, to serve

Recipe

• 1 preheat oven to 180°c/160°c fan forced.
• 2 line a baking tray with baking paper. place thighs on a work surface, open out and generously spread tapenade inside each. fold fillets back into shape.
• 3 cut pastry sheets in half. place chicken at one end of the sheet fold edges in, fold pastry over chicken and roll to make a neat parcel. pinch sides to seal.
• 4 place, seam-side down, on a prepared tray. brush with egg to glaze. sprinkle with basil.
• 5 bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown.
• 6 serve with vegetables.