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| Mushroom Stuffed
Chicken Breasts with Garlic Butter |
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Overall preparation time: 55 min
Serves:
4
Description: A lovely balance of wild mushroom with
chicken and herbs.This dish is ideal served with roasted sweet
potatoes and wilted spinach.
Per serving: 374 calories ,
27 (g) of fat |
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| Ingredients |
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2 cloves
garlic, finely chopped
2 tablespoons fresh parsley,
finely chopped
salt
and freshly ground black pepper
4 pack skin on chicken
breasts
125g (4oz) butter,
softened
125g pack grey chanterelle mushrooms,
brushed and sliced if large
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| Instructions |
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Take the chicken
breasts and make an incision in the centre of each, cutting to a
depth of 5mm (ΒΌ inch). Avoid cutting right through, you want to
make a cavity for stuffing.
Melt 25g (1oz) of the
butter in a frying pan and over a moderate heat saute the mushrooms
for 1-2 minutes until just soft . Put to one
side.
Combine the remaining butter with the finely
chopped garlic and half the parsley. Place on a piece of
greaseproof paper and roll up to form a cylinder shape. Place
in the freezer for 5 minutes to go firm.
Preheat the
oven to 200 C, 400 F, Gas Mark 6.
Take the chicken
breast and stuff the cavity with some of the mushrooms and slices of
butter. Sprinkle with the remaining parsley and season with
salt and ground black pepper.
Wrap each chicken breast
in a piece of foil to form a parcel. Place on a baking tray and
cook for 25 minutes. Meanwhile preheat the grill to a moderate
heat.
Remove chicken from the oven and unwrap each
parcel to expose the chicken, place under the grill for 5 minutes to
crisp up the skin. Serve immediately.
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