Stuffed Chicken Breast With Creamy Mushroom Sauce

by Tenina Holder

Traditionally 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

  • 1/2 chicken breast, per person
  • Stuffing options of choice
  • Homemade pesto (little oil) Hey Pesto!
  • Semi dried tomatoes
  • Seafood (prawns or scallops)
  • Feta
  • Ham
  • Spinach
  • Chilli
  • Fresh herbs of choice, feta goes well with rosemary
  • Sauce
  • 1/2 Cup mushrooms, sliced
  • Drop of olive oil
  • 1/2 Cup chicken stock
  • 1/2 Cup flat champagne
  • Dash of cream
  • Salt and pepper to taste
  • 1-2 sprigs fresh thyme or other herb of choice

Do

1  

Butterfly each chicken breast.

2  

Stuff with flavors of choice. (I used pesto and prawns)

3  

Roll over on itself. Carefully lift each breast into hot pan.

4  

Pan fry chicken breasts on Induction high for 5 minutes each side until golden.

5  

Place in Steam Oven tray and process for 15 minutes.

6  

Sauce;

7  

Quickly fry mushrooms in the same pan as you browned the chicken until softened.

8  

Add chicken stock and champagne. Reduce.

9  

Can add 1 teaspoon of corn flour mixed with 2 tablespoons of water, if you like a thicker sauce.

10  

Just before serving add salt and pepper and cream.

11  

Garnish sliced chicken breast with fresh herbs to taste.

More

Slice and serve immediately with sauce.

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