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Ingredientes
- 40 gm Butter, (11/2oz)
- 1/2 x Onion, finely minced
- 1 x 10 grams pac dry porcini mushrooms, reconstituted following pack instructions
- 50 gm Fresh breadcrumbs, (2oz)
- 1 x Lemon, rind grated and juice of 1/2
- 50 gm Pine kernels, toasted (reserve a few for garnish) (2oz)
- 1 x 15 grams pac fresh thyme, finely minced
- 1 x 50 grams pac fresh parsley, minced (reserve a little for garnish)
- 1 x 575 gram pac boneless chicken breasts, skin on
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Marsala, (optional)
Direcciones
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Heat the butter in a small pan and fry the onion till soft.
- Stir in the mushrooms, breadcrumbs, lemon rind and juice, pine kernels, thyme and parsley. Season to taste.
- Carefully lift up the skin on the chicken breasts, leaving it attached on one side. Carefully pack 2 Tbsp. of the stuffing under the skin and seal by inserting a cocktail stick in the skin and chicken breast.
- Heat the extra virgin olive oil in a large frying pan and seal the chicken breasts on both sides till golden. Transfer to a roasting tin, sprinkle with the Marsala if using, and place in the preheated oven for 25-30 min.
- Serve with the juices and garnish with the minced parsley and pine kernels.
- NOTES : Chicken breasts stuffed withfresh parsley, lemon and pine kernels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 204 | 54% |
| Total Fat 22.96g | 29% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.14g | |
| Cholesterol 95mg | 32% |
| Sodium 230mg | 10% |
| Potassium 397mg | 11% |
| Total Carbs 13.26g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.17g | 1% |
| Protein 26.46g | 42% |
