Mushroom & Herb Stuffed Chicken Breasts

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté the celery, onion and mushrooms for 5 minutes, stir in crumbs, dill, salt and pepper.
  • Remove from the heat, cool, add enough egg to moisten.
  • Cut pockets into breast as deeply as you can without cutting through.
  • Stuff pockets with filling, secure openings with toothpicks.
  • Place in a buttered casserole dish, sprinkle with herbs.
  • Cover with foil and bake at 170°C for 35 minutes.
  • 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.
  • Brown under a grill if necessary.
  • Serve garnished with bread triangles.
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