Chicken Breast Wellington - cooking recipe

Ingredients

6 -8 ounces boneless skinless chicken breasts
2 lbs puff pastry
1 lb mushroom
2 cloves garlic
1/2 cup brandy
2 teaspoons lemon thyme, chopped fine
2 teaspoons lemons, zest of, finely diced
2 gallons chicken stock
4 cups merlot

Preparation

Reduce the 4 cups of Merlot until 1 cup and add the chicken stock.
Reduce until it becomes the consistency of a sauce.
Slice the mushrooms and saute in a little olive oil.
Flambe with the brandy, add the garlic, and lemon thyme and salt and pepper.
Remove from the heat, cool and grind or put in a food processor.
Pound chicken breasts between plastic wrap about 1/4 inch thickness.
Add about 2 Tablespoons of filling and roll up like a burrito and tie with string.
Sear in a saute pan to brown the outside (inside will be raw).
Let cool.
In the meantime, roll out puff pastry to 6- 8 sheets 6\"x8\".
Brush with egg wash.
Take chicken, remove the strong and put in center of puff pastry and roll up like a burrito.
Do this to the other chicken breasts.
Heat oven to 400 degrees, place chicken in pan, and cook about 20 minutes.
Remove from oven, slice and serve with the Merlot Sauce.