CHICKEN STUFFED WITH MUSHROOMS AND HERB BUTTER
This is not a difficult dish to make, and is worth every minute you put into it. The chicken is baked in the oven, then sliced and it is nice and moist.
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
Ingredients
40 g unsalted butter
1-2 shallots
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)
Method
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.
Secure each chicken piece with several toothpicks so that the filling will not all fall out.
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.
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
Ingredients
40 g unsalted butter
1-2 shallots
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)
Method
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.
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