Chicken breasts stuffed with wild mushroom and herb butter
- November 2011
- Serves 4
- Takes 15 minutes to make, 35 minutes to cook, plus cooling
A simple but impressive succulent stuffed chicken breast recipe, filled with wild mushroom and herb butter.
- 16.6g (9.5g saturated)
- 1.6g (1.1g sugars)
- 65g unsalted butter, at room temperature
- 100g finely chopped shallots
- 4 garlic cloves, crushed
- 200g ceps or chestnut mushrooms, cleaned and finely chopped
- 2 tbsp mixed chopped fresh flatleaf parsley and thyme
- 4 x 175-200g free-range chicken breasts, skin-on
- Olive oil for rubbing
- First make the mushroom butter. Melt half the butter in a small frying pan, add the shallots and garlic, then cook gently for 5 minutes until soft but not browned. Add the mushrooms and some seasoning, increase the heat slightly, then cook for a further 3 minutes until the mushrooms are tender, the excess moisture has evaporated and you have a thickish paste. Cool, then mix into the rest of the softened butter with the chopped herbs and season to taste.
- Preheat the oven to 200°C/fan180°C/gas 6. Lay the chicken breasts on a chopping board and cut a long pocket lengthways into the side of each one, taking care not to cut through to the other side. Push a quarter of the herby mushroom butter into each pocket and secure with a cocktail stick.
- Rub the outside of the breasts with a little oil and season well. Put on a rack in a small roasting tin and roast on the top shelf of the oven for 25 minutes or until golden brown and cooked through. Remove, cover loosely with foil and leave to rest for 3-4 minutes before serving.
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