INGREDIENTS

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.

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”