Farmhouse Chicken Breast with garlic butter and mushrooms encased in a light puff pastry. Extremely tasty and a nice change from the original Beef Wellington.
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Pre-heat your oven and baking tray to 220c. Place the Chicken Wellington on the baking tray and bake for 35 minutes. There is no need to glaze the pastry as this has already been done. Make sure pastry is puffed and the wellington is cooked through before serving.