Chicken Wellington

Ingredients

4 pcs. Gardenia Classic White
1 tablespoon butter
1pc. chicken breast, fillet
1 teaspoon oil
1 can mushrooms
1/2 pc onion
1 teaspoon thyme, dried
1 tsp salt
1/2 tsp pepper
2 tablespoons parsley
1/3 cup cream cheese
1 tablespoon mustard
1 pc egg, beaten
1/4 cup Water

Procedure

On a chopping board, roll the slices of bread flat. Set aside
On a chopping board, chop mushrooms and onions into a mince, set aside
In a bowl, mix together parsley, cream cheese, and mustard. Set aside.
In a pan over medium heat, cook mushroom and onions in oil.
Continue to cook for a few minutes until the onions start to soften.
Once it softens add thyme, salt, and pepper.
When the mushroom and onions have lost volume, set aside. Total cooking time would be estimated to 10mins. In a pan over medium heat, add butter and wait for it to melt
Add chicken and cook for 3-5 minutes on each side or until it is golden brown all over. Set aside
In the same pan, add water and mix together. This will be the sauce.
Boil until it thickens, taste and adjust with seasoning. Set aside.
Brush the chicken with the cream cheese mustard mixture, set aside.
On a chopping board, lay down bread (overlapping each other) then add a layer of the cooked mushrooms.
Add the chicken on the lower third of the bread.
Starting from the bottom, roll until you reach the top.
Tightly wrap in plastic wrap and place in the fridge for 15-20 minutes
Once chilled, unwrap from the plastic write
Lightly score a diamond pattern on the bread.
Brush surface with egg wash
Bake for 175 C until the bread is golden brown.
Take out and transfer out to cool for a few minutes. Cut into slices and plate in a row
Drizzle with the sauce and sprinkle with parsley
Serve and enjoy!