Mushroom & Herb Stuffed Chicken Breasts

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 chicken breast fillets
• 4 ml mixed herbs
• 100 ml cream
• 25 ml brandy
• 2 slices bread, cut into 4 triangles, deep fried
• 2 stalks celery, chopped
• 1 onion, chopped
• 50 g mushrooms, sliced
• 200 ml fresh breadcrumbs
• 2 ml dill
• salt and pepper
• 1 egg, beaten to moisten
• 5 ml butter

Recipe

• 1 sauté the celery, onion and mushrooms for 5 minutes, stir in crumbs, dill, salt and pepper.
• 2 remove from the heat, cool, add enough egg to moisten.
• 3 cut pockets into breast as deeply as you can without cutting through.
• 4 stuff pockets with filling, secure openings with toothpicks.
• 5 place in a buttered casserole dish, sprinkle with herbs.
• 6 cover with foil and bake at 170°c for 35 minutes.
• 7 remove from oven, remove foil, place over medium heat on top of the stove, pour over brandy and light flame (flambé), add cream and allow to bubble.
• 8 brown under a grill if necessary.
• 9 serve garnished with bread triangles.