Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Stuffed Chicken Breasts in Puff Pastry

Our daughter made this wonderful meal for us and I had to have the recipe. The original recipe is from one of Jamie Oliver's cookbooks. He calls the recipe "My old man's superb chicken." I chuckled at the name, but thought I'd give it a new name for here at MGCC....although I do think that any man would really think this was superb!
4 boneless skinless chicken breasts
1 397 gram box puff pastry (I used tender flake brand)
2 cups mushrooms finely chopped
1/2 cup chopped fresh flat leaf parsley
1 1/2 tbsp olive oil
2 cloves minced garlic
1/2 tsp salt
3 grind of fresh pepper
To begin, if your puff pastry is frozen, thaw according to directions on the box.
In a non stick pan heat olive oil over medium heat. Saute chopped mushrooms and garlic for 5 minutes. Add the freshly chopped parsley, salt and pepper and continue to saute for about 8-10 minutes. Cool completely.
Score Chicken breasts with a sharp knife making a pocket. Once the mushroom mixture has cooled, fill all 4 chicken breast pockets.
Using a little dusting of flour and a rolling pin, roll each puff pastry 'block' 18"x8" and 1/4" thick. Cut down the middle of each sheet, making a total of 4, 4"x18" strips.
Place one stuffed breast at the bottom of one of the stripes of pastry. Starting at one corner roll so that the pastry overlaps, encasing the whole breast. Roll all breasts and place on a parchment lines baking sheet.
Beat one egg and brush the outsides of each roll. Bake in 400 oven for 35-40 minutes. Pastry should be golden brown and flaky.
While chicken is baking begin the mustard and wine sauce. You may want to double this it is so delicious.
Mustard & Wine Sauce
2 heaping tbsp whole grain mustard
1 1/2 cups white wine (you can use cooking wine)
Combine both ingredients in a non stick sauce pan. Over medium heat allow the wine to reduce by about 1/4. Turn to simmer and add 1/2 cup cream. Allow to simmer for about 10-15 minutes. Season with salt and fresh pepper to taste.


  1. Wow! That sounds and looks absolutely deliscious. Thanks for the recipe.

  2. Now isnt that just the most beautiful sliced chicken ever?! Yum....A real must try Kathy. I wish I had a daughter to cook up a meal for me like that. How delicious!

  3. oh my.......that does look amazing.
    that would be a special meal to serve up to special people....must be that is why your daughter served that to you!

  4. Yum yum..this looks so good..wonder if my daughters will read this?? grin

  5. Finding beautiful and tasty dinner entries is not always easy and sure helps when the recipe has been tried by someone you trust. I know we'll love this. Thanks, Kathy!

  6. This looks like something I will definately make for dinner for company. . .and I'll have to check that cookbook out too. . sounds promising.

  7. This looks too good. Being in the poultry industry, I'm always looking for new recipes and this looks like a keeper.
    Thanks loads.

  8. Oh, my, I believe the word for that would be SCRUMPTIOUS. I'm drooling. Literally. MMMMM!

  9. I want to make this soon - am I being crazy in asking what "whole grain mustard" is?
    mustard seed? I guess?
    Please confirm so I know what I am looking for to buy! Thanks!

  10. whole grain mustard can be found in the mustard section. . it will be labeled as such. .
    It is not dry mustard and not found in the spice section.

  11. You had me at the words "puff pastry"! Kathy, this looks so yummy. I definitely want to try it out. Thanks to you, your daughter and Jamie Oliver! :)

  12. I tried your/Jamie's recipe last night for dinner! OMGosh! Very tasty.

    Thank you!

  13. Thanks Lovella!

    So I went to Superstore this morning but only could see "whole grain Dijon"... I did buy it since I couldn't see any other whole grain. Should I use this or should I go to another store to find "whole grain mustard"?

    Thanks for your help and instructions!! :)

  14. Hi Jen, we are in the process of computer repair and so I never saw your question about the mustard until today. Good thing that Lovella was able to answer your question. Yes, the Dijon is exactly what I used. I guess I should have been more specific, but as I use it so often it did not even occur to me. If you want a bit more 'zip' to the sauce you could also buy the spicey or bold flavor and use half and half. I do hope you enjoy this recipe. Let me know how it turns out. Kathy

  15. Made this recipe (with a few changes) and it was FANTASTIC!!

    I wanted to have an Italian flavor, so I stuffed my breasts with a paste made with pesto, shredded parmesan, and sundried tomatoes. I made a quick pesto sauce (pesto thinned with a little half and half and a tablespoon of butter)

    It's a gorgeous dish. The chicken was cooked perfectly in 40 minutes (I was concerned that the pastry would get browned before the chicken was cooked through, but no problems.)

    This is definitely a keeper; I'll try some different stuffings, including the original mushroom stuffing.

    Thanks for another AWESOME recipe.

  16. Hi, First let me say I'm not much of a cook but I work at it. I made this recipe but I had a few problems so I have a few questions. I found the bottom of the pastry to be very soggy and liquid was on the paper. Was this because I may have left fat on the chicken breast or too much moisture on the stuffing? I made the mustard sauce but I found it to be very thin, is that the way it should be? I would think a sauce with a bit of body might be better but just thinking. This looked so great and it also tasted very good. I may try different stuffing next time just for a change.

  17. Hi Randy, here are a few suggestions for you. First make sure you use skinless chicken breasts. When you saute the mushroom filling it should not be wet...possibly you needed to saute abit longer so the moisture from the mushrooms evaporates. This mixture should not be watery. I think that should help if you are finding the bottom of the pastry soggy. When you are rolling the chicken in the pastry there should be nothing wet or dripping as you wrap. The mustard wine sauce needs the full 10-15 minutes to thicken once you add the cream. I hope you try to make this again. Let me know how you make out. Kathy

  18. Kathy, I have made this dish a couple of times now and we absolutely love it. I made if for my family on Christmas day (supper) and it felt so special. Now, I am planning a meal for 20 people. Do you think if I prepared this earlier in the day, but baked it just before serving, it would work? I am hoping that the pastry would not be affected.

  19. Hi Lorrie, I am o glad you all enjoyed this dish. It is a nice choice for a special dinner. As to your question, I also thought as you did that it amy affect the pasty to do it too far ahead. I don't think several hours would hurt. All the best....let me know how it all works out. I'm sure your guests will enjoy. Kathy

  20. Hi i was just wondering if you can do this the night before and leave in the fridge?

  21. Anonymous, you asked about preparing this the night before. I have never done that but I would hesitate with this recipe. The pastry may turn out soggy and also with the raw chicken I don't think I would suggest to.
    Thanks for your question. Kathy