Preparing the entree: puff-pastry-wrapped chicken breasts stuffed with mushrooms and parsley.
Stuffing a chicken breast so you get a lovely roulade effect is easier than it looks. You take skinless, boneless chicken breasts and then gently separate the filet using the tip of a sharp knife (not totally, just so there’s a definite flap), as I’m doing above. Then you put your desired stuffing (I sauteed some finely chopped mushrooms and garlic, and stirred in some chopped parsley at the last second) into the gap, as you can see on the chicken breast on the right.
Tip: Always use a separate cutting board for vegetables and chicken to prevent contamination.
