Preheat the oven to 180°C. Line a roasting dish
with baking paper.
Place breast fillets skin side down on a chopping
board. Use a sharp knife to ‘butterfly’ the
fillets- gently make vertical cuts halfway through
the thick part of each fillet, spreading the flesh
to create an even thickness all over. Cover and
place in the fridge
Put the olive oil in a medium non-stick frying pan
over medium heat. Add the mushrooms and garlic and
cook for 2-3 minutes, until soft. Add the
breadcrumbs and cook for 1 minute. Add 1/4 cup of
water and the basil and cook for 1 minute. Remove
from the heat and allow to cool.
To stuff the chicken, lay the prepared thigh
fillets skin side down. Spread 1 spoonful of
stuffing lengthwise along each fillet, then roll
up each fillet and tie securely with a 30cm piece
of kitchen string. Place the fillets in the
roasting dish and spray with vegetable oil spray.
Bake 30-35 minutes, until cooked through and
golden.
NOTE- the chicken breast itself needs salting, or flavor added, maybe a bit of marinade or sauce added
Serving
Suggestions
Serve with steamed potatoes and vegetables on the side and with gravey
Originally Submitted
6/7/2011
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