I love savoury food wrapped in pastry. These chicken breasts are coated in herbs and mascarpone before being wrapped in pastry and baked. If you don’t want to make your own puff pastry, just use a bought one. You can use any fresh mushrooms if you can’t get fresh porcini.
Salt and pepper the chicken breasts well on all sides. Heat the oil in a non-stick frying pan and when hot add the chicken. Cook until nicely golden on all sides. They will finish cooking in the oven but they must have a good crust. Remove to a plate to cool.
Spread one-quarter of the mascarpone mix onto the middle of each rectangle in a square that the chicken will sit on. Put the chicken on top and spread with the remaining mascarpone. Carefully wrap up the pastry in a good parcel around the chicken, not too tightly or the chicken might burst out, and making sure that it is generous at the seam. Put the parcels on a baking tray lined with baking paper. Brush the top of each with egg and
Meanwhile, cut off the porcini stems and slice thickly, along with the caps. Heat the olive oil in a large non-stick frying pan over high heat and add the garlic and porcini stems. Sauté until the garlic smells good, then add the caps. Continue cooking and when the porcini brown a little, add the sage. Cook, stirring, until the sage is crisp.
Serve whole or in slices of 1-2 cm (½-¾ inch), with the hot porcini on the side.
© 2012 All rights reserved. Published by Murdoch Books.