There are many ingredients you can use to stuff chicken with and I will be posting more recipes of the different things I do with chicken over time. I am starting with this one not because it is the best but because I made it last night and was able to take a photo. I don't know about you but I always like to be able to see what a dish looks like as opposed to just reading the ingredients. This recipe used to be my son's favourite until I tried making a crab stuffing for the chicken breast, with a hollandaise sauce and that has now gone to the top of his list.Stuffed Chicken Breast
4 chicken breasts for stuffing
5 Green onions, chopped
3 Tablespoons of chopped fresh basil
300g Creamy soft goats cheese
8 slices of Prosciutto ham
1. Pound chicken breasts with meat mallet to flatten slightly.
2. Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
2. Pre-Heat oven to 180c and bake for 50mins.
Mushroom Sauce
60g Butter
250g Button mushrooms
1 Clove of garlic
4 Tablespoons of dry white wine
3/4 Teaspoon of whole grain mustard
21/2 Teaspoon of Dijon
3/4 Teaspoon chicken stock
3/4 Cup of cream
11/2 Tablespoon of fresh chives,chopped
1. Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
2. Add wine, both mustard's and stock stir until combined.
3. Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chives and serve immediately.
To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
4 chicken breasts for stuffing
5 Green onions, chopped
3 Tablespoons of chopped fresh basil
300g Creamy soft goats cheese
8 slices of Prosciutto ham
1. Pound chicken breasts with meat mallet to flatten slightly.
2. Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
2. Pre-Heat oven to 180c and bake for 50mins.
Mushroom Sauce
60g Butter
250g Button mushrooms
1 Clove of garlic
4 Tablespoons of dry white wine
3/4 Teaspoon of whole grain mustard
21/2 Teaspoon of Dijon
3/4 Teaspoon chicken stock
3/4 Cup of cream
11/2 Tablespoon of fresh chives,chopped
1. Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
2. Add wine, both mustard's and stock stir until combined.
3. Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chives and serve immediately.
To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
Photo's taken by me unless otherwise stated
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