Parmesan and mushroom stuffed chicken

Fry the mushrooms, onion, and garlic in butter until the mushrooms are browned and soft (about five minutes). Transfer the mix to a bowl and stir in the parmesan, let cool for a few minutes while you take care of the chicken.
Carefully slice through the middle of the chicken to create a flap. Open up the folds you’ve created so the chicken is now spreadeagled in a very undignified fashion.
Place the unfolded chicken breasts between sheets of plastic wrap. Pound the chicken firmly with a heavy implement (I used a large, flat serving spoon).
Remove the top sheet of plastic wrap. Take a generous spoonful of the mushroom mixture and place it along the ‘fold’ in the centre of the chicken.
Roll the side of the breast up and over the filling so the flap seals in the mixture and place the entire thing on a lined or greased baking tray.
Brush with melted butter, ghee or olive oil and sprinkle some black pepper and rosemary over the chicken breasts.
Cover with foil and bake at 400 for 20-25 minutes, removing the cover for the last ten minutes so the top can brown.
[ingredients]

yield:
servings:2
prep time:
cook time:2 min
ready in:
Ingredients
  • 2 boneless, skinless chicken breasts
  • 3 button mushrooms, finely chopped
  • 1/4 red onion, finely chopped
  • 1/4 cup grated parmesan
  • 1 tsp minced garlic
  • 1 tsp dried rosemary
  • 2 tbsps EVOO or butter

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