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“An easy dish, but still looks good enough for a dinner party. Kind of like a beef wellington with a twist!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the dry soup mix, butter and spring onions and spread over the chicken breasts.
  2. Roll up the breast fillets and place onto a sheet of puff pastry (I usually cut the sheets into half diagonally).
  3. Roll up the pastry and seal well by brushing edges with water and pinching together.
  4. Bake at 220c for 20 minutes, then 200c for 10 minutes.

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