Chicken Wellington


(in Collaboration with Ms. Pauline Bianco)
4 Chicken breasts, boneless skinless
1 Clove Garlic
2 Green Onions
150g Mushrooms – white
150g Spinach (Frozen) – thawed & squeezed to dry
1 Egg
1 tsp Black Pepper
1 tsp Ground Nutmeg
1 tsp Salt
1 package Ready-made Puff Pastry
2 tbsp Butter
Vegetable oil
Add Sesame Seeds (optional)
Preheat oven at 205⁰c.
In a nonstick pan melt 1 tbsp of butter on low heat, add the the onions and garlic saute for 2 mins.
Add in the finely chopped mushrooms, season with Nutmeg & a pinch of salt and pepper.
Cook & stir for 5 mins, once done, set aside and place on a kitchen towel to cool.
Melt the remaining butter in the pan, add the chicken with some salt & pepper.
Cook on high heat for about 3 mins on each side. Once done, remove and let it cool.
Divide the pastry into 4 square pieces. Cover each square with a thin layer of Spinach, mushrooms mixture and the chicken. Wet the pastry edges with some water & fold it over the chicken and the mixture in the shape of a packet.
Turn over the pastry down on a baking sheet, cut the top of the pastry and give an egg wash and sprinkle some sesame seeds.
Bake for about 30 mins.
Serve.