Mushroom Stuffed Chicken Breast - Plateformate

Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breast

Delight in this flavourful mushroom-stuffed chicken breast recipe. Let rest before carving and serve with roasted carrots and buttered peas.

Time

25 mins prep
8-10 mins cook
35 mins total

CHEF

JASON ROBERTS

cuisine

Italian

Difficulity

Easy/Beginner

cooperated brands

Kenwood

Perfection Fresh
Devondale Dairy

Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breast

Full Recipe In details

Roasted Chicken Breast stuffed with mushrooms and thyme

STARTING GUIDE

Cuisine: Italian
Prep Time : 25mins
Cooking Time: 8-10 mins
Total Time: 35 mins

Ingredients

200g Perfection Fresh Mushrooms, pulsed in a food processor till finely chopped
1 small onion, peeled and finely chopped
1 tablespoon Devondale Salted Butter
1/4 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves
1/4 cup parsley, chopped
2 cloves of garlic, chopped
2 chicken breasts skin on, bone in
1 tablespoon butter, melted
1 tablespoon olive oil
Salt
Pepper
1 bunch of baby carrots, roasted
1 cup of cooked and buttered peas

Methods

Preheat the oven to 190°C.
In a medium sized skillet over moderate heat melt butter. Sweat the onions, garlic and thyme till translucent.
Add the chopped mushrooms, parsley and a pinch of salt. Let it cook till tender.
To prepare the chicken breasts, push index finger between the flesh and skin of the wing end of the breast to make a pocket. Be careful not to pierce the thin connective membrane.
Once the mushrooms have cooled, place them into a piping bag. Pipe the mushroom under the skin of each breast. Season with salt and pepper.
In a medium-sized, ovenproof fry pan, heat the olive oil and butter till it foams.
Lay the chicken breasts skin side down and cook for several minutes till golden. Turn over and place into the oven for a further 5-8 minutes or until cooked through.
Remove from the oven and allow to rest for 5 minutes before carving.
Plate the chicken with roasted carrots and buttered peas. Serve hot.

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