Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 pkt Skin on chicken breasts
- 125 gm Butter, softened (4oz)
- 1 x 125 gram pac grey chanterelle mushrooms brushed and sliced if large
- 2 x Cloves garlic, finely minced
- 2 Tbsp. Fresh parsley, finely minced
- Â Â Salt and freshly grnd black pepper
Direcciones
- Take the chicken breasts and make an incision in the centre of each, cutting to a depth of 5mm ( 1/4 inch). Avoid cutting right through, you want to make a cavity for stuffing.
- Heat 25g (1oz) of the butter in a frying pan and over a moderate heat saute/fry the mushrooms for 1-2 min till just soft . Put to one side.
- Combine the remaining butter with the finely minced garlic and half the parsley. Place on a piece of greaseproof paper and roll up to create a cylinder shape. Place in the freezer for 5 min to go hard.
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Take the chicken breast and stuff the cavity with some of the mushrooms and slices of butter. Sprinkle with the remaining parsley and season with salt and grnd black pepper.
- Wrap each chicken breast in a piece of foil to create a parcel. Place on a baking tray and cook for 25 min. Meanwhile preheat the grill to a moderate heat.
- Remove chicken from the oven and unwrap each parcel to expose the chicken, place under the grill for 5 min to crisp up the skin. Serve immediately.
- NOTES : A lovely balance of wild mushroom with chicken and herbs.This dish is ideal served with roasted sweet potatoes and wilted spinach.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 223 | 98% |
| Total Fat 25.37g | 32% |
| Saturated Fat 16.06g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 181mg | 8% |
| Potassium 23mg | 1% |
| Total Carbs 0.56g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 0.4g | 1% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
