Easy Entertaining Meals Megamix | Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F).
2. Heat 2 tablespoons olive oil in a large non-stick frying pan over medium-high heat. Add the thinly sliced garlic. Finely slice half the mushrooms and tear the rest into the pan as you go. Season with a pinch of sea salt and black pepper and cook for 10 minutes until golden.
3. Finely slice and add the parsley stalks, then roughly chop the leaves and add them. Squeeze in a little lemon juice, then take off the heat and cool completely on a board.
4. Cut a pocket into the thickest part of each chicken breast, divide the mushroom mixture among them, and reshape the breasts to seal the filling inside.
5. On a floured surface, cut the puff pastry lengthways into 4 pieces and wrap one around each chicken breast. Place them on a large oiled baking tray. Beat the egg and brush it over the pastry, then roast for 35 minutes until golden and cooked through.
6. While the chicken roasts, reduce the mustard and white wine in a frying pan over medium-high heat until the alcohol has cooked off. Pour in the cream and simmer until the sauce coats the back of a spoon. Take off the heat and season to taste.
7. Slice each chicken breast into 3 pieces. Serve with the mustard sauce and a dollop of cranberry sauce, with a drizzle of extra virgin olive oil if you like.

Summarized from Jamie Oliver's video. Watch it for the details.

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GarlicEggLemonCreamMushroomChicken breastPuff pastry