The dish I made for Wednesday night’s dinner with Colin & Leslie:

PUFF-PASTRY WRAPPED MUSHROOM CHICKEN (adapted from this Jamie Oliver recipe) – serves 4

What you need:

4 chicken breasts (I made 6 ‘cause I like having leftovers)

1 package sliced “baby bella” mushrooms, finely diced

A large handful of parsley, washed and chopped

3 garlic cloves, finely minced

1 large package puff pastry dough, thoroughly defrosted

1 egg

Olive oil

Sea salt & pepper

What you do: 

1. Saute the mushrooms and garlic in a little olive oil until tender. Remove from heat, season, and stir in parsley.

2. Using the technique shown here, mostly separate the filet from each breast and fill the gap with the mushroom mixture.

3. Roll out the puff pastry until it’s about 18 inches long and quite thin (you might have to put in a little elbow grease if it’s not thoroughly defrosted, but it’ll get there). 

4. Cut pastry lengthwise into pieces about 1 1/2 inches thick, making several long strips (one strip per chicken breast).

5. Starting from one end of each breast and working slowly to the other end, roll up each chicken breast in the pastry, letting it overlap a little with each turn so that you get a kind of crescent roll effect.

6. Place breasts in a lightly oiled pan and brush each with a beaten egg.

7. Bake at 400F for about 35 minutes (I always double-check chicken for doneness by flipping over the least attractive breast and cutting into the underside to make sure I don’t see any pink).

8. Spoon over white wine and mustard sauce.

9. Maybe finish by sprinkling a little leftover parsley over the whole thing. 

Kate Spade china