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Receta Mushroom Stuffed Chicken Breasts With Garlic Butter
by Global Cookbook

Mushroom Stuffed Chicken Breasts With Garlic Butter
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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
  •     Salt and freshly grnd black pepper

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 200 C, 400 F, Gas Mark 6.
  5. 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.
  6. 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.
  7. 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.
  8. NOTES : A lovely balance of wild mushroom with chicken and herbs.This dish is ideal served with roasted sweet potatoes and wilted spinach.