Lately I’ve been indulging in what can only be described as a heart attack on a plate: chicken, stuffed with cheese and wrapped in bacon. It’s utterly delicious and deserves to be enjoyed on occasion. However, my love affair with mushrooms is getting more intense by the day. I think my brain is being tricked into thinking mushrooms are meat; I have an almost carnivorous desire for them!
I looked for a mushroom stuffed chicken recipe on allrecipes.com and ended up taking hints and tips from the many “tweakers” comments on the recipes. This is my take on it all (and it was scrumptious): Chicken stuffed with mushroom, onion & garlic, coated in a breadcrumb and parmesan cheese crust. Served with some mashed neeps and broccoli & cauliflower.
Ingredients (Served 2 although there’s probably enough mixture for 3 here)
2 chicken breasts
500g closed cup mushrooms, chopped finely
1 onion, chopped finely
1 clove garlic, crushed
1 egg, beaten
100g breadcrumbs (I used these)
50g grated parmesan
Preheat the oven to 180 degrees
Fry the mushrooms, onion and garlic in some oil, for 5-10 mins. Set aside.
Slit a pocket in each of the chicken breasts, trying to have the same thickness at the top and bottom.
Fill the chicken with the mushroom stuffing; you can pinch them shut with cocktail sticks if you like. I tried this and it didn’t work AT ALL.
Mix the breadcrumbs and grated parmesan together in a bowl.
Brush the chicken all over with the beaten egg, then plonk it into the breadcrumb mix and coat thoroughly.
Place on an oven tray (I lined mines with tin foil).
Bake for 40-45 mins, or until the juices run clear when a knife is pushed through the thickest part.
Serve with a side of your choice; I recommend the mashed neeps and broccoli & cauliflower, twas lovely!