Stuffed and roast chicken breast and mushrooms
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
Anna Haugh's meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel.
Ingredients
For the potatoes
For the stuffed chicken
- sausagemeat: 200g/7oz sausagemeat
- parsley: 1 large sprig parsley, finely chopped
- hazelnuts: 50²µ/1¾´Ç³ú hazelnuts, roughly chopped
- chicken breasts: 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast
- pancetta: 12 slices smoked pancetta
- salt
For the mushroom sauce
- butter: 100g/3½oz salted butter, plus extra to finish the sauce
- garlic: 1 garlic clove, roughly chopped
- sage: 10 sage leaves
- mushrooms: 450g/1lb girolle mushrooms, cleaned
- chicken stock: 200ml/7fl oz chicken stock
Method
Preheat the oven to 190C/170C Fan/Gas 5.
Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.
Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.
Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes.
Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.
In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden.
Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.
To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.
