Mushroom Stuffed Chicken Breast

Mushroom Stuffed Chicken Breast

A collaborative effort thanks to good friends @perfectionfreshaus @kenwood_au +
@DevondaleDairy

Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, consider donating to our friends @OzHarvest you’ll find a link in my bio
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Time

  • 25 mins prep
  • 8-10 mins cook
  • 35 mins total

CHEF

JASON ROBERTS

cuisine

Italian

social

JASON ROBERTS

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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