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Mushroom stuffed chicken 'en Croute'


  • Preheat oven to 180°-190°C.
  • Heat 1 tbsp oil in a non-stick pan and gently saute the onion, bacon and mushrooms until soft with seasonings.
  • Slit open the thickest part of each chicken breast to make a cavity. Then stuff with the onion mixture.
  • Whisk together the milk and egg. Then paint the cut edge of each chicken breast and press down firmly. Season and place on a pastry sheet. Brush the edges with the egg wash and fold up like an envelope.
  • Then lightly brush all over with more egg wash and place on a lightly oiled oven tray, seam side down. Mark a criss-cross pattern lightly on each parcel and cook in the oven for about 30-35 mins until the chicken is cooked and the pastry is golden.


  • olive oil
  • ½ red onion, finely chopped
  • 2 rindless bacon rashers, finely diced
  • 12 button mushrooms, finely diced
  • freshly ground salt & pepper
  • 4 boneless, skinless chicken breasts
  • ¼ cup milk
  • 1 egg
  • 4 sheets puff pastry
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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