STUFFED CHICKEN BREAST WITH CREAMY MUSHROOM SAUCE

Traditionally dry chicken breast never tasted so good as when it is done in the steam oven. For those of you without a steam oven, consider using a bain marie in your traditional oven…you will never go back! This recipe is so adaptable for all tastes. Just use your imagination with the fillings, remembering not to overstuff as you want the filling to stay inside the chicken! This was so good today that we all licked the plate clean! Really!
NEED:
½ chicken breast per person.
Stuffing of choice:
Homemade pesto (little oil)
Semi dried tomatoes
Seafood (prawns in photo)
Feta
Ham
Spinach
Chilli etc
Fresh herbs of choice, feta goes well with rosemary

DO:
Butterfly each chicken breast.
Stuff with flavors of choice. (I used pesto and prawns)
Roll over on itself. Carefully lift each breast into hot pan.
Pan fry chicken breasts on Induction high for 5 minutes each side until golden.
Place in Steam Oven tray and process for 15 minutes.
Slice and serve immediately with sauce.

SAUCE

NEED:
½ cup mushrooms sliced
Drop of olive oil
1 cup each:
Chicken stock
Flat champagne
dash of cream
Salt and pepper to taste

DO:
Quickly fry mushrooms in the same pan as you browned the chicken until softened.
Add chicken stock and champagne. Reduce.
(Can add 1 teaspoon of corn flour mixed with 2 tablespoons of water,
if you like a thicker sauce)
Just before serving add salt and pepper and cream.
Serve immediately.
USED:Chef’s Knife, Black Fibrox Handle