Mushroom Stuffed Chicken Breast By Jason Roberts
| Total time: 70 minutes | Serves: Up to 2 people | Recipe course: Main dishes |
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