Roast Chicken Breasts Stuffed with Mushrooms & Herb butter
Filled chicken breasts
This is not a difficult dish to make, and is worth every minute you put into it. The chicken is baked in the oven, then sliced and is nice and moist.
Sliced goes a long way!
When served with roast vegetables, it makes a tasty and professional looking meal.
Cooking Time: 35 minutes
Makes: 2-3 servings
Ingredients
40 g unsalted butter
1-2 shallots
2 garlic cloves, chopped finely
100g white button mushrooms, finely chopped
1 tbsp chopped parsley
½ tbsp chopped thyme leaves or dried thyme
2 x 180g chicken breasts, or 1 large one
1-2 tbsp olive oil
Roast vegetables, to serve (optional)
Method
Chop all ingredients and preheat oven to 200°C.
Melt half the butter in a small frypan over a low heat.
Add the shallots and garlic. Cook for about 5 minutes or until soft but not browned.
Increase heat and add the mushrooms, season, and cook, stirring for about 3 minutes or until mushrooms are tender.
Thinly sliced mushrooms cooking
Cool, then stir the mushroom mixture and herbs into the remaining butter, season to taste and set this aside.
Cut a long slit lengthways in the side of the chicken to create a pocket. Go as close to the edges as you can taking care not to slit the edge.
Chicken now has a pocket for the filling
Fill the chicken pockets with the mushroom butter.
Push the filling into the corners with your fingers
Secure each chicken piece with several toothpicks.
Chicken should look like this now
Rub the chicken with oil and season. Place chicken pieces on a rack in a small roasting pan.
Ready to be baked
Bake on the top shelf of the oven for 20 - 25 minutes or till just cooked through.
Take care NOT to overcook so chicken remains moist
Remove from the oven, and let rest (with loose foil) for 3-4 minutes, before slicing and serving with roast vegetables or a salad if desired.
Slice the chicken for that professional look
#Dinner
#Lunch
#Party Menu
#Chicken
#Mushrooms
#Baked
#Healthy
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