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🍽️ Crispy Chicken Breast with Mushroom Filling in Puff Pastry

537 kcal · 30 min · 4 servings

Ingredients

• 1 packet puff pastry (frozen) 4 square slices
• 4 small chicken breast fillets
• 150 g mixed mushrooms to taste (champignons, oyster mushrooms, chanterelles...
• 2 tbsp finely chopped parsley
• 2 tsp butter
• salt
• pepper (from the mill)
• 1 egg yolk

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Clean the mushrooms and cut them into small cubes.
3. 3. Melt the butter in a frying pan.
4. 4. Fry the mushroom cubes over medium heat until golden brown.
5. 5. Season the mushrooms with salt, pepper, and chopped parsley.
6. 6. Cut the chicken breasts horizontally, but do not cut all the way through.
7. 7. Open the fillets like a book.
8. 8. Season the meat inside with salt and pepper.
9. 9. Distribute the mushroom filling evenly over the meat.
10. 10. Close the chicken breasts again.
11. 11. Place two sheets of puff pastry on top of each other.
12. 12. Roll the pair of pastry sheets into a square with a side length of about 25 cm.
13. 13. Cut the square diagonally into two triangles.
14. 14. Place a stuffed chicken breast on a pastry triangle.
15. 15. Whisk the egg yolk with one tablespoon of water.
16. 16. Brush the edges of the pastry with the egg yolk mixture.
17. 17. Roll the pastry around the chicken starting from the longer side.
18. 18. Seal the ends so that the meat is tightly wrapped.
19. 19. Place the rolls on a baking sheet lined with fat.
20. 20. Brush the top of the rolls with the remaining egg yolk mixture.
21. 21. Preheat the oven to 180 degrees.
22. 22. Bake the chicken breast rolls for 20 to 25 minutes until golden brown.
23. 23. Slice the rolls and serve them.

Nutrition per serving

• kcal: 537
• Protein: 53 g · Fett/Fat: 27 g · Carbs: 20 g