You’ll Need
For the Chicken
2 large chicken breasts
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Wild Garlic Butter
75g unsalted butter, softened
2 cloves garlic, finely grated
2 tbsp wild garlic, finely chopped (or fresh parsley if unavailable)
1 tbsp fresh parsley, finely chopped
1 tsp lemon zest
20g Parmesan, finely grated
For the Wellington
4 slices Parma ham
1 sheet ready-rolled puff pastry
1 tsp Dijon mustard
1 egg, beaten
For the Parmesan Cream Sauce
150ml double cream
50ml chicken stock
30g Parmesan, finely grated
1 tsp Dijon mustard
1 tsp fresh chives, finely chopped
Freshly cracked black pepper
To Serve
Creamy Dauphinoise potatoes
Tenderstem broccoli
Buttered asparagus
Fresh chives
Optional but Dangerous
Black truffle shavings
Crispy pancetta crumbs
Garlic king prawns
Parmesan crisps
Method
Remove the chicken from the fridge 20 minutes before cooking.
In a bowl, combine the softened butter, garlic, wild garlic, parsley, lemon zest and grated Parmesan.
Roll the butter into a log using cling film and chill until firm.
Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast.
Cut the chilled garlic butter into two equal pieces and push one piece into each chicken breast.
Secure the opening with cocktail sticks if needed.
Season the chicken lightly with sea salt and freshly cracked black pepper.
Lay two slices of Parma ham slightly overlapping on a sheet of cling film.
Place one stuffed chicken breast on top and wrap tightly.
Repeat with the second breast.
Chill for 10 minutes.
Brush each parcel lightly with Dijon mustard.
Wrap each one completely in puff pastry, sealing the edges well.
Brush generously with beaten egg and lightly score the pastry with a sharp knife.
Preheat your air fryer to 190°C.
Place the Wellingtons into the basket.
Air fry for 24–28 minutes, until the pastry is deep golden and crisp and the chicken reaches an internal temperature of 75°C.
Allow to rest for 8 minutes before slicing.
Meanwhile, combine the double cream, chicken stock, Dijon mustard and Parmesan in a small saucepan.
Simmer gently for 4–5 minutes, stirring until smooth and lightly thickened.
Stir through the chopped chives and season with freshly cracked black pepper.
Slice each Wellington in half to reveal the molten wild garlic butter centre.
Serve alongside creamy Dauphinoise potatoes, Tenderstem broccoli and buttered asparagus.
Spoon over the warm Parmesan cream sauce and finish with fresh chives.