Ingredients:

  • 4 (6oz / 170g) chicken breasts, skinless and boneless
  • 2 tbsp olive oil
  • Salt and freshly cracked black pepper to taste
  • 1 lb (450g) cremini mushrooms, very finely minced
  • 2 shallots, minced
  • 3 cloves garlic, grated
  • 1 tbsp fresh thyme leaves
  • 2 tbsp unsalted butter
  • 14 oz (400g) all-butter puff pastry, thawed but cold
  • 10 slices prosciutto di Parma
  • 2 tbsp Dijon mustard
  • 2 egg yolks
  • 1 tbsp milk
  • Flaky sea salt for finishing

Instructions:

  1. Pat chicken breasts dry and season with salt and pepper. Heat in a heavy skillet with olive oil over medium-high heat for 2-3 minutes per side until a golden crust forms but not cooked through. Remove and brush immediately with Dijon mustard.
  2. In the same skillet, melt butter and sauté minced mushrooms, shallots, garlic, and thyme. Cook for about 15 minutes until all moisture has evaporated and the mushrooms look like a thick paste. Allow to cool completely.
  3. Lay a sheet of plastic wrap on a work surface. Arrange prosciutto slices in an overlapping rectangle. Spread a layer of the mushroom duxelles over the prosciutto, then place a chicken breast in the center.
  4. Using the plastic wrap, roll the prosciutto and mushrooms tightly around the chicken into a log. Tie the ends and chill in the refrigerator for 15 minutes to set the shape.
  5. Roll out the cold puff pastry. Unwrap the chilled chicken logs and place them on the pastry. Wrap the pastry around the chicken, sealing the edges with egg wash (egg yolks whisked with milk).
  6. Score the top of the pastry lightly, brush with remaining egg wash, and sprinkle with flaky sea salt. Bake at 400°F (200°C) for 25 minutes until the pastry is puffed and deep golden brown and the internal temperature of the chicken reaches 165°F.