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Recipe instructions: Start by seasoning the chicken breast. Heat a frying pan and once hot add 1 tbl olive oil. Sear on both sides until golden brown and set aside. Then using the same pan, add 1 tbls olive oil. Saute the shallots and garlic until caramelized. Then add the wine and reduce. Once reduced add the cream and reduce again. Meanwhile, spread the mustard all over the chicken breast and still set aside. Roughly cut the portobello mushrooms and put in a blender to puree.. Once pureed, season with salt and pepper. Then in a hot frying pan cook the mushroom puree for 7 - 8 mins and set aside. Roll out the puff pastry and make an egg wash by beating eggs and water. Set the pastry aside. Using cling film/cellophane, lay down and overlap the proscutto ham then spread the mushrooms over it. Lay down the chicken breast on top of the ham and mushrooms and roll until it is tight. Then remove from the cling film and place in the middle of the puff pastry. Now brush the egg wash on the top of the pastry and score. Bake in an oven on 375 until it is golden brown. Whilst this is baking, add the fresh dill, salt and pepper to the cream sauce. Once the pastry has cooked, slice up and pour over the sauce and serve.

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