Chicken Fillet in Puff Pastry

1. defrost the dough. Rinse and dry fillets. Clean, rinse and chop vegetables. Peel and chop onion.

2. Heat 1 tbsp oil. Roast fillets for about 10 min. Season and remove. Heat 1 tbsp oil. Sauté mushrooms and celery. Season, remove. Sauté onion in the frying fat. Bring to boil with a quarter of a liter of water and soy sauce. Mix in clear soup and cranberries. Thicken sauce and season.

3. lay puff pastry sheets on top of each other and roll out to a square (approx. 40 x 40 cm). Cut dough into quarters. Form 1 fillet and a quarter of mushroom mixture in the center of each. Fold dough over and press firmly. Place on cooled, rinsed baking tray. 4.

Bake in heated oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for 30 minutes.

Heat the sauce and serve separately.

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