Baked Butterflied Chicken With Shiitake Mushrooms

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!

• Ready In: 30 mins
• Serves: 4

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.