In a Jaime Oliver cookbook I saw a recipe for Chicken breast cooked in Puff pastry with pesto. I decided while I liked the concept I was going to do my own version.
After thawing a package of puff pastry that my wife had in the freezer, I pounded out a chicken breast to an even thickness between two sheets of plastic wrap.
I chopped up 6-7 mushrooms and sweated out some of their moisture in a hot skillet. I chopped up 3-4 garlic cloves as well as some sun dried tomatoes packed in oil.
I piled the chicken, garlic, mushrooms and Sun dried tomatoes onto the puff pastry wrapping the pastry over the top of the pile. Into a 425 degree F oven it went.
While the chicken in pastry was baking I made a quick pesto of basil, toasted walnuts, garlic and olive oil to serve on some cooked spaghetti and steamed broccoli.
All together from starting to cook to beginning to eat was 30-35 minutes.
Next time I serve this dish I will make a good gravy or add goat cheese to my chicken. Also don't skimp on the tomatoes. They add lots of flavor to the dish.
The parchment paper under the chicken helps tremendously with the clean up chores.