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No Roll Chicken Wraps |
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| Serves 4 |
Prep 15 mins |
Cooking 40 - 50 mins |
Easy |
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Ingredients |
4 tbsp olive oil
200g pack chestnut mushrooms, sliced
handful parsley leaves, chopped
375g pack ready-rolled puff pastry
4 skinless chicken breasts (about 140g each)
1 egg beaten
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Preheat the oven to 220C/ Fan
200/ Gas 7 with a baking tray inside. Heat 2 tbsp of
the oil in a frying pan, add the mushrooms and fry over a
high heat for 3 mins until golden and just cooked. Toss
the parsley into the mushrooms, season and set aside to
cool slightly.
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Make the wraps. Unroll the
pastry and cut it into quarters. Sit a chicken breast
diagonally in the middle of each piece of pastry. Spoon
the mushroom mixture over the chicken breasts and drizzle
over the remaining oil. Bring two opposite corners of the
pastry together over the chicken and mushrooms so they
just overlap and pinch together. Brush the pastry with the
egg. Carefully transfer the parcels to the hot baking tray
and bake for 30 - 35 minutes until puffed up and golden.
Leave to relax for a while and serve with a green veg or
salad.
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The chicken parcels can be
frozen at the stage where they have been wrapped into the
pastry.
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DAILY
DINNERS 
