Chicken Puff Kiev - cooking recipe

Ingredients

90 g unsalted butter
1 garlic clove, crushed
2 shallots, chopped
1 tablespoon parsley, chopped
2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
4 whole chicken breasts, skinned and boned
2 sheets ready rolled puff pastry
milk, for glazing (or cream)

Preparation

Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11\") oblong.
Wrap in foil and freeze until firm.
Pound out chicken breasts until very thin with a meat mallet or rolling pin. Cut frozen butter mixture into 4 equal portions.
Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape.
Cut pastry sheets in half and place a chicken roll on each strip of pastry. Roll up firmly. Place seamside down on a greased baking sheet.
Glaze with milk or cream and bake at 230C (450F) for 20-25 minutes or until pastry is golden brown.