Mushroom Stuffed Chicken Breast By Jason Roberts - OzHarvest #HereForHope

Mushroom Stuffed Chicken Breast By Jason Roberts - OzHarvest #HereForHope

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 2 people
  • Recipe course: Main dishes

Made with these products:

Ingredients

  • 1 white onion finely chopped
  • 200g devondale unsalted butter
  • good tablespoon extra virgin olive oil
  • 2 cloves of garlic finely chopped
  • fresh few thyme leaves
  • 300g fresh mushrooms
  • nutmeg to taste
  • leftover carrot tops chopped up finely
  • parsley chopped up finely
  • good pinch of salt
  • 2 chicken breasts still with skin
  • pepper
  • sides to taste e.g. Dutch roasted carrots & peas and butter

Method

  1. Start off by finely chopping up 1 whole onion & 2 cloves of garlic
  2. Bring a tablespoon of extra virgin olive oil & devondale butter to heat in a pan and add onion and garlic. Sweat down onions till they become translucent
  3. Add some fresh thyme to the pan
  4. Stir the ingredients in the pan while cooking
  5. Add 300g of whole mushrooms into the kenwood multipro, close the lid and chop up mushrooms till desired consistency is achieved
  6. Add mushrooms straight to the pan with the other ingredients
  7. Add nutmeg to taste
  8. Use left over carrot tops & parsley. Chop up finely and add to the pan
  9. Add a good pinch of salt
  10. Turn the heat off and give the mix some time to cool off
  11. Take 2 chicken breasts with their skin still intact and create a pocket between skin and meat
  12. Put the mushroom mix into a piping bag to squeeze the mix into the pocket between skin and meat of the chicken breast. Fill the pocket and create an additional layer between skin and meat
  13. Add a little bit of salt on top of the chicken breast to help create a little bit of a crust
  14. Put a little bit of extra virgin olive oil & a tablespoon of devondale butter into a hot skillet and chicken breast skin side down. Add a little bit of salt & cracked pepper on top. Let sit till the skin gains a little bit of colour and crust
  15. Take out of the skillet and finish off in the oven at 190℃ for about 12 to 15 minutes
  16. Take the chicken out of the oven and let it rest for another 15 minutes
  17. Add your sides of choice and serve

Post a comment