Stuffed and Baked Chicken Breast Recipe

This is an absolutely delicious chicken recipe. Chicken is one of those ingredients that take on the flavours of whichever herbs, spices and other ingredients it is cooked with, which makes it wonderfully versatile. This dish uses a mushroom stuffing, but you could supplement this with tomatoes, plain cheese – or you could keep it plain and simply roast the chicken using the scrumptious marinade/sauce.

One more tip: this sauce works brilliantly with roasted ham, gammon, and pork, so get experimenting! Serve this with roasted potatoes, smooth creamy mash, or some simply grilled asparagus spears.

Simply halve the weights and quantities for half of the portions.

For this Stuffed and Baked Chicken Breast Recipe, you will need the following ingredients:
For the ‘stuffed’ part:

  • 8 chicken breasts (boneless)
  • 2 white onions
  • 4 garlic cloves
  • 1 pound of mushrooms
  • 4 ounces of cheese (mozzarella/feta/goats cheese)
  • Chopped green herbs (parsley/thyme/tarragon)
  • Salt and Pepper to season

For the ‘baked’ part:

  • 3tbsp honey
  • 3tbsp balsamic vinegar
  • 1tsp corn flour dissolved in a little bit of water

Method of Preparation:

The first step to the stuffed and baked chicken breast is to blend the garlic, onion, herbs, and mushrooms together in a food processor until minced. Cook it in a little olive oil on a medium heat until all moisture has evaporated. Stir in the cheese, season with salt and pepper, and set aside.

Next, mix the honey, and balsamic vinegar together in a bowl.

Heat your oven to 220C, or 425F. Move the oven tray to the lowest point in the oven – if it is too high, it will burn.

Put the breasts, skin side down, on your oven tray. Brush with half of the honey/balsamic glaze, and turn over. Push your fingers under the skin of the chicken breast and slowly ease it off to create a pocket. Using a spoon, add the mushroom and cheese mixture under the skin. Pull the skin back over, and brush the remaining honey/balsamic glaze over the top. Season with salt and pepper on both sides.

Pop your tray into the oven and roast the chicken, until it is crispy and golden brown on the outside. The tray juices may burn, so you might have to add a little water to the tray – check on the chicken, because if these pan juices burn, it is a waste of a lovely sauce! Cook for about 30-45 minutes, or until the juices run clear. If you are unsure, then cut it in half and make sure there is no pinkness in the middle.

For the sauce, put the oven tray onto the hob. Add chicken stock equal to about half a pint. Give it a good mix round and scrape all of the pan juices off of the bottom. Mix it all together and simmer. Add your cornstarch mixture and continue to simmer until the mixture thickens slightly.

Arrange the chicken on your serving plates and drizzle with the sauce.

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