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Mushroom Stuffed Chicken | Hiran Manoj Peiris

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” Simple and Delicious – But Not With Much Ingredients “


Chicken breast  2X 220g

Mushroom- 200g sliced

Mozzarella-80g Sliced   

Garlic-       4 cloves finely minced 

Thyme-      1 tap chopped 

Butter        30g

Olive oil    1 Tbsp

Baby spinach 200g

Salt 1 Tbsp

Pepper 1 Tbsp

Sauté mushroom and spinach with butter and thyme 

Cut pocket slits – cut pocket in chicken breast, not to cut all the way though, cut the side where the meat has a fold, not the smooth side. 

Season chicken- the chicken including inside a pocket with salt pepper. You can season with anything you like. 

Stuff generously with the mushroom and spinach thyme then stuff in a cheese slice. 

Seal – with two or 3 toothpicks, it will be stuffed too much to seal completely and that’s ok, the purpose here is just to keep it closed. 

Preheat the oven to 200C.

Take a dry pan and with olive oil. Sear the chicken breast on each side for two minutes until golden.

Transfer to the oven tray and bake for 15 minutes or till the internal temperature  of chicken reaches 75C.

Rest for 5 minutes and serve.

By Hiran Manoj Peiris
Director- Chef Spicy Touch
Head Chef- Local Dinner Stag Park, Taupo

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