Baked Butterflied Chicken With Shiitake Mushrooms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is another I've not tried, but it certainly sounds amazingly good. I love shiitake's for the juicy-ness as they retain a lot of moisture. Not to mention their amazing flavour. Can't wait to try it! Ingredients:
1 tablespoon olive oil |
4 skinless chicken breasts |
125 g shiitake mushrooms, trimmed |
1 garlic clove, peeled and chopped |
4 shallots, peeled and finely chopped |
2 tablespoons chopped fresh parsley |
1 vegetable stock cube |
12 cherry tomatoes |
4 sprigs fresh thyme |
4 sprigs fresh rosemary |
1 lemon, cut into 4 wedges |
Directions:
1. Preheat the over to 200°C.
2. Take a large piece of aluminium foil and oil the centre of the foil with a pastry brush.
3. With a sharp knife carefully slice through the centre of the chicken breast horizontally to form a pocket. Do not cut all the way through.
4. Fill the pocket with the mushrooms, garlic, shallots and parsley. Place on the oiled foil, draw up t the sides and add the stock cube to the water, 3 cherry tomatoes and 1 sprig each of thyme and rosemary. Squeeze with lemon.
5. Scrunch up the foil to seal everything in and place on a baking tray in the over for 10 – 15 minutes.
6. Remove from the oven and allow to rest in the foil for 5 minutes.
7. Transfer the foil parcels to four serving plates, open the parcels slightly and serve immediately with a large salad.
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