| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Skin on chicken breasts |
| 125 |
g |
Butter, softened 4oz |
| 1 |
|
125 gram pac grey |
|
|
chanterelle mushrooms |
|
|
brushed and sliced |
|
|
if large |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 2 |
T |
Fresh parsley, finely |
|
|
Salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Take the chicken breasts and make an incision in the centre of each,
cutting to a depth of 5mm ( 1/4 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. Converted by MC_Buster. NOTES : A
lovely balance of wild mushroom with chicken and herbs.This dish is
ideal served with roasted sweet potatoes and wilted spinach. Converted
by MM_Buster v2.0l.
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