Mushroom-stuffed chicken breast

Mushroom-stuffed chicken breast

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a lovely little dish that looks awesome when served carefully sliced. I make all manner of variations of this as a Sunday lunch, with the usual trimmings. It can be served with salad, roasted vegetables… or any sides you fancy.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 garlic clove, finely chopped
small sprig rosemary
10 button mushrooms, roughly chopped
2 teaspoons full-fat cream cheese
2 large skinless, boneless chicken breasts
4 slices smoked bacon
sea salt
black pepper

Method

  1. Preheat the oven to 180°C.
  2. Heat a little oil in a frying pan, add the garlic, rosemary sprig and a pinch of salt and sauté for 2–3 minutes. Add the mushrooms and cook until they are soft and dark in colour.
  3. Discard the rosemary sprig. Add the cream cheese and mix well. Using a potato masher, mash the mixture to create a coarse-pate texture. Taste and adjust the seasoning if necessary.
  4. Slice along the side of each chicken breast to make a pocket. Stuff each pocket with the mushroom mixture, then wrap 2 bacon slices around each chicken breast to hold it together and prevent the mushroom stuffing from leaking out. Place on a baking sheet and bake for 20–25 minutes, until cooked through.

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