When the parental unit comes back bright and early from a country walk laden with a glut of field mushrooms, you know it's going to be a good day. Mushrooms for brekkie along side local free range double yolkers, bacon, home grown tommies and lashings of ketchup! Mushrooms on spelt bread toast for lunch. And mushroom risotto; no soup; no...stuffed into chicken breasts. O yes! Happy Happy Happy.
Ingredients
2 chicken breasts (skin on if poss)
250g chestnut mushrooms
1 large clove of garlic
1 small onion, finely chopped
30g butter
1 teaspoon dried sage
1 teaspoon fresh thyme
1/2 teaspoon of fresh rosemary, finely chopped
salt & pepper
dribble of olive oil
Method
First make a herb butter. Melt half the butter in a frying pan with a little olive oil to stop the butter burning. Add in the onion and cook slowly over a medium heat until softened. Add in the garlic, sage and rosemary and fry for a further 2 minutes, stirring regularly. Increase the heat slightly and add in the mushrooms and a pinch of salt. Allow this to cook for about 3 minutes or until the mushrooms are just tender. There should be little liquid left at this point. Set aside to cool and then mix with the remaining butter and fresh thyme. Taste and season if necessary.
Preheat the oven to 180oc (fan), 200oc (conventional), GM6. Cut a pocket into the chicken breast, as deep as possible, without breaching the other side. Fill this pocket with as much of the mushroom mixture as it'll hold. You may want to secure the sides together with a cocktail stick once full. Place on a baking tray and rub the tops with a little oil and sprinkle with salt. Bake for about 25 mins or until cooked through. Then remove from the oven and allow to rest covered for 5 minutes before serving.
Serves 2. 15 mins prep. 30 mins cooking time.
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