Chicken breast stuffed with mushrooms and shallots

Chicken breast stuffed with mushrooms and shallots

Serves 4

  • 1tbsp olive oil/2 shallots/8 small mushrooms finely chopped
  • 25g/1oz cream cheese
  • 6 thin slices of Streaky bacon
  • 2tbsp chopped parsley/1tbsp chopped basil
  • 125g/4oz soft butter/ squeeze of lemon juice
  • 4 chicken breast fillets, with skin
  • White wine for cooking

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Method

  • Gently fry shallots in the olive oil until softened, but not browned. Add mushrooms and continue cooking until reduced and softened.
  • Remove from heat, allow to cool, adding cheese and half of parsley. Season and mix well.
  • Allow to cool completely.
  • Now make herb butter. Beat 2oz butter until soft, and then add remaining parsley, lemon juice, basil and season.
  • Transfer onto a sheet of greaseproof paper; shape into a cylinder in the paper. Chill until firm.
  • Carefully cut a pocket in the side of each chicken breast.
  • Spoon the chilled stuffing in the pocket. Secure the stuffing by wrapping a piece of streaky bacon tightly around each chicken breast.
  • Lay the chicken, in a roasting dish, pour a little white in the base of the dish.
  • Brush with remaining butter, cover with grease proof season and roast at 180C for 20-25 mins, until cooked right through.
  • Cut herb butter into thin slices and place on top of chicken breasts. Garnish with fresh parsley and basil. Delicious!

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Chicken Breast stuffed with parma ham and shallots

Chicken breast stuffed with parma ham and shallots

Serves 6

  • 2tbsp olive oil/2 shallots/8 small mushrooms finely chopped
  • 50g/2oz cream cheese
  • 9 thin slices of Parma ham, finely chopped
  • 3tbsp chopped parsley/2tbsp chopped basil
  • 125g/4oz soft butter/ squeeze of lemon juice
  • 6 chicken breast fillets, with skin
  • White wine for cooking

Method

  • Gently fry shallots in the olive oil until softened, but not browned. Add mushrooms and continue cooking until reduced and softened.
  • Remove from heat, allow to cool, adding cheese, Parma ham, and half of parsley. Season and mix well.
  • Allow to cool completely.
  • Now make herb butter. Beat 3oz butter until soft, and then add remaining parsley, lemon juice, basil and season.
  • Transfer onto a sheet of greaseproof paper; shape into a cylinder in the paper. Chill until firm.
  • Carefully cut a pocket in the side of each chicken breast.
  • Spoon the chilled stuffing in the pocket. Secure the stuffing by wrapping a piece of Parma ham tightly around each chicken breast.
  • Lay the chicken, in a roasting dish, pour a little white in the base of the dish.
  • Brush with remaining butter, cover with grease proof season and roast at 180C for 20-25 mins, until cooked right through.
  • Cut herb butter into thin slices and place on top of chicken breasts. Garnish with fresh parsley and basil. Delicious!


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