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Chicken Wellington

Name: Chicken Wellington
Cook time: 30 min
Yield: 4
Cuisine: Wellington, New Zealand

with flaky pastry and mustard sauce

Ready in around 30 mins

RECIPE FACT:

Wellington takes its name from Arthur Wellesley, the first Duke of Wellington and victor of the Battle of Waterloo. His title comes from the town of Wellington in the English county of Somerset.

Nutritional Info:

Energy: 2,582kJ (617kcal)
Protein: 44g
Carbohydate: 37g
Sugars: 8g
Fat, total:31g
Saturated:17g
Sodium:1,379mg
Contains:Eggs, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN WELLINGTON:
Line an oven tray with baking paper. Open the mushroom paste and drain any water, if present. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Gently unroll the puff pastry, discarding the paper it’s rolled in then prick a few times with a fork. Cut in half, then cut each piece in half again and place on the tray.
2. TO COOK THE CHICKEN:
Spread the mushroom paste onto the pastry and top with the chicken breasts. Season with salt and pepper then roll the pastry around the chicken to enclose finishing with the seam side down on the tray - similar to a sausage roll. Brush the pastry with the egg. Bake in the oven for 18-20 mins until the pastry is golden and the chicken is cooked through. Rest for a couple of mins before serving.
3. 3. TO PREPARE AND COOK THE VEGETABLES:
Slice the silverbeet into ½ cm strips, discarding the stalks. Peel and finely slice the shallots. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the shallot and cook for 2-3 mins to caramelise. Add the silverbeet and cook for 1-2 mins. Add the peas and mustard sauce then cook for a further 1-2 mins until warm.
TO SERVE:
Spoon the vegetables in mustard sauce onto the plates and top with the chicken Wellington.