Posh stuffed chicken with duxelles (mushroom)

Name: Posh stuffed chicken with duxelles (mushroom)
Total time: 2700 s
Yield: 2 (easy to x2 or x3)
Cuisine: American
Ingredients: 250 gr mix of Mushrooms - I use Button, Oyster and cepe; 100 gr Salted Butter; 1/2 Tsp Herb Du Provance; 2 Large Boneless, Skinless Chicken Breasts; 8 Strips smocky Bacon; 50 gr Moztarella Cheese - I use pre Grated; Lots and lots of freesh ground black Pepper; 1 tsp olive oil; Salt and pepper

farang31 @farang31

Lancashire, England

Made this by combining 3 of my favourite recipes - Moist and Truely Delicous.

farang31 @farang31

Lancashire, England

Made this by combining 3 of my favourite recipes - Moist and Truely Delicous.

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Ingredients

45 mins

2 (easy to x2 or x3)

250 grmix of Mushrooms - I use Button, Oyster and cepe
100 grSalted Butter
1/2 TspHerb Du Provance
2Large Boneless, Skinless Chicken Breasts
8 Stripssmocky Bacon
50 grMoztarella Cheese - I use pre Grated
Lots and lots of freesh ground black Pepper
1 tspolive oil
Salt and pepper

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Steps

45 mins

1

Slice the Mushrooms and add to a frying pan with half the butter after it has just melted. Saute until the mushrooms are softed but not 100% cooked. then Add the herbs and Allow to cool.
2

Turn the Chicken with the shinny (where skin was) side down and slice in half but not all the way through horizontally. Cover with Clingfilm and hit with meat hammer until about 1cm thick all over.
3

Remove Flim and add the Mushroom mixturn and the rest of the softened butter and then the cheese. Roll the breast into a parcel with mixturn in the Middle.
4

Lay the Bacon in Strips on a Cutting board - Add the check and wrap tightly. Put into an oven proof dish not touching each other. Drizzle with a little olive oil.
5

Cook in a pre heated oven at 240c oven for about 25 mins until internal about 70c then remove cover dish with foil for at least 5 mins - 8 better. the intrenal temp should reach at least 75c
6

Serve - truely AMAZING :)

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Cooksnaps

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farang31 @farang31

on May 19, 2022 07:45

Lancashire, England

Well I started with Cookpad during Covid....... Guess alot of us did, Amazing Site great to share with passitionate people. I have no formal training but have eaten in some of the best fine dinning restraunts in the world and also learnt from My mum and Grandma with "a pinch of" and "about a handfull" - if we share we love. ENJOY :P