Poulet en Croûte

Ingredients

• 2 pieces (about 6 oz each) Chicken breasts, boneless and skinless
• 1 sheet Puff pastry, thawed
• 8 oz Cremini mushrooms, finely chopped
• 1 small Shallot, minced
• 2 cloves Garlic, minced
• 4 slices Prosciutto slices
• 2 tbsp Butter
• 1 tsp Fresh thyme leaves
• 1 tbsp Dijon mustard
• 1 large Egg, beaten
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Fresh parsley, chopped(optional)

Instructions

1. 1

   Make the duxelles: melt butter in a skillet over medium heat. Add shallot and garlic, cook 2 minutes, then add mushrooms, thyme, salt, and pepper. Cook 10-12 minutes until all moisture evaporates and the mixture forms a paste. Stir in parsley and cool completely.

2. 2

   Season chicken with salt and pepper. Sear in a hot skillet 2 minutes per side until lightly golden, then brush all over with Dijon mustard and let cool.

3. 3

   Lay prosciutto slices slightly overlapping on plastic wrap to form a rectangle. Spread half the duxelles over the prosciutto, place a chicken breast on top, and use the plastic wrap to roll tightly into a bundle. Repeat with the second breast. Chill 15 minutes.

4. 4

   Roll puff pastry to about 1/8 inch thick and cut into two rectangles. Remove plastic wrap, place each chicken bundle on pastry, brush edges with beaten egg, and fold pastry over to seal, trimming excess. Crimp the edges and place seam-side down on a lined baking sheet.

5. 5

   Brush the pastry all over with beaten egg and score a decorative pattern lightly with a knife. Chill 10 minutes while preheating the oven to 400°F (200°C).

6. 6

   Bake 30-35 minutes until the pastry is deep golden brown and the chicken reaches 165°F (74°C) internally. Rest 10 minutes before slicing and serving.