Possum’s Recipe Book

Chicken Wellington                       

Serves 2

2 chicken breasts
1 roll shortcrust pastry
½ bottle pesto
Milk/egg yolk
Mature cheese - grated
Mixed green salad
Pre-heat oven 200C (Fan)
Cut the pastry in half lengthwise.
Place each chicken breast into the centre of each piece of pastry.
Spread the pesto over each chicken breast.
Roll the pastry over the top of the chicken and brush ends 
with water to stick together.
Use a knife to mark a crosshatch pattern in the top.
Brush the top of the pastry with milk/egg yolk.
Bake in oven until the pastry is brown and chicken breast is cooked through.
Before serving grate mature cheese on top of each piece of pastry.
Serve with seasonal greens.