Stuffed and roast chicken breast and mushrooms

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Anna Haugh
From Saturday Kitchen


For the potatoes

  • 2 potatoes, peeled
  • 2 tbsp olive oil
  • pinch garlic powder
  • pinch onion powder

For the stuffed chicken

  • 200g/7oz sausagemeat
  • 1 large sprig parsley, finely chopped
  • 50g/1¾oz hazelnuts, roughly chopped
  • 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast
  • 12 slices smoked pancetta
  • salt

For the mushroom sauce

  • 100g/3½oz salted butter, plus extra to finish the sauce
  • 1 garlic clove, roughly chopped
  • 10 sage leaves
  • 450g/1lb girolle mushrooms, cleaned
  • 200ml/7fl oz chicken stock
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