CHICKEN STUFFED WITH MUSHROOMS AND HERB BUTTER
Not only is this a distinctive meal, but it is another recipe that will also impress your visitors, as it looks so stunning and difficult to make. Be a "Master chef" with this meal!
You can serve this sliced with any roast vegetables, and it makes a tasty and professional looking meal.
Carve it at the table to make it even more impressive looking.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Makes: 2-3 servings
40 g unsalted butter
2 garlic cloves, chopped finely
100g white button mushrooms, finely chopped
1 tbsp chopped parsley
½ tbsp chopped thyme leaves or dried thyme
2 x 180g chicken breasts, or 1 large one
1-2 tbsp olive oil
Roast vegetables, to serve (optional)
Chop all the ingredients and preheat your oven to 200°C/180° fan forced.
Melt half the butter in a small fry-pan over a low heat.
Add the shallots and the garlic. Cook for about 5 minutes or until it is soft but not browned.
Increase the heat and add the mushrooms, season, and cook, stirring for about 3 minutes or until the mushrooms are tender.
Allow it to cool, then stir the mushroom mixture and herbs into the remaining butter, season to taste, and set this aside.
Cut a long slit length-ways in the side of the chicken to create a pocket. Go as close to the edges as you can, taking care not to slit the edge.
Fill the chicken pockets with the mushroom butter.
|Push the filling right in with your fingers or a spoon|
Rub the chicken with the oil and season it to taste. Place the chicken pieces on a rack in a small roasting pan.
Bake on the top shelf of the oven for 20 - 25 minutes or till just cooked through, but do not overcook or the chicken will dry out.
Remove from the oven, and let it rest (with loose foil) for 3-4 minutes, before slicing and serving with roast vegetables or a salad if desired.