Chicken 'Duxelle'

Chicken 'Duxelle'

 

This is a fairly simple stuffed chicken recipe and is delicious. If you want it to be healthier replace the butter for low fat cooking spray. 

These are great to cook when you are having friends or family over as you can prepare them ahead of time and cook them when you are ready to serve. 

You'll need more mushrooms than you think as they shrink when cooked, you can dice them with a knife or use a food processor. 

Duxelle is a mix traditionally used to coat beef with in a Beef Wellington. If you're not keen on mushrooms you could mix sun-dried tomatoes with basil and use this as a filling instead.

Serves 2
 

Ingredients

2 Chicken Breasts

1 tspn Butter

150g Mushrooms, Finely diced

Sprig of Thyme

2 Cloves of Garlic, Crushed

4 Rashers of Bacon

Method

      Heat a frying pan, melt the butter until it foams and add the mushrooms, garlic, thyme and season. Fry on a moderate heat until they just start to colour and are soft.

      Set this mixture aside to cool. Do not stuff the chicken with this still hot.

      Butterfly the chicken breasts and add the filling. Lay 2 rashers of bacon next to each other, and put the breast on top. Roll this up to make a parcel. You can put them in the fridge at this stage if you want to and cook them when you want to.

      Fry them on all sides to brown, then place in the oven at 200°c for around 15 minutes. Make sure you check that it is cooked through before serving using a probe or a skewer to check the juice is running clear. Allow them to rest before serving in a warm place for 5 minutes.

      I served mine with chips and salad. Although you could serve with mash, jacket, roast potatoes.

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