Garlic and Mushroom Stuffed Chicken Breast
Go easy when cutting chicken breast and do not over fill otherwise your mixture will cook along side your chicken not inside.
INGREDIENTS
Nutrition- 6small button mushrooms
- 1⁄3
- 1⁄2teaspoon garlic
- 2tablespoons extra virgin olive oil
- 1tablespoon butter
- 1teaspoon cayenne pepper
- salt and black pepper
DIRECTIONS
- Heat oil and butter in a hot pan.When butter is melted but not brown add thinly sliced mushrooms and garlic cook for 3-5 minutes, add thinly sliced capsicum and onions cook for another 3-5 minutes. Add cayenne pepper,salt and black pepper.Stir and cook for about 2 minutes. Allow to cool.
- Take each chicken breast and slice down one side but not the whole way through.This is to make a pocket.Halve the mushroom mixture and gently place mixture in each pocket not quite filling them.
- Refrigerate and then either pan fry in olive oil,grill,BBQ or oven bake.Depending on the size of the breast cooking should take about 15 minutes.Serve with your favourite side dishes.