Chicken Wellingtons

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You can prepare wellingtons in advance; cover and refrigerate up to several hours or overnight before baking. substitute bottled pesto for the tapenade if you like.

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Steps

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Preheat oven to 180c / 160c fan forced.

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Line a baking tray with baking paper.

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Place thighs on a work surface , open out and generously spread tapenade inside each.

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Fold fillets back into shape.

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Cut pastry sheets in half.

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Place chicken at one end of the sheet fold edges in , fold pastry over chicken and roll to make a neat parcel.

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Pinch sides to seal.

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Place , seam-side down , on a prepared tray.

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Brush with egg to glaze.

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Sprinkle with basil.

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Bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown.

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Serve with vegetables.

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Ingredients

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chicken thigh fillets, basil and parmesan tapenade, puff pastry, egg, dried basil leaves, vegetables