For especially luxurious Mushroom Stuffed Chicken Breasts, carefully add a splash of brandy to the mushroom pan once they’ve cooked. Bubble for a minute to let it evaporate, then add the sage.
150g (5oz) full-fat cream cheese, we used Philadelphia
1tsp. wholegrain mustard
4-8 slices Parma ham
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a large frying pan over a high heat and cook mushrooms for about 5min, stirring frequently, or until tender and any liquid has evaporated. Add the sage and fry for a few seconds more. Set pan aside to cool.
Step 2
Meanwhile, slice chicken breasts in half horizontally through one side (keep other side attached). Open out like a book, then bash between two sheets of greaseproof paper or clingfilm with a rolling pin to get a more even thickness.
Step 3
Mix cream cheese, mustard and seasoning into the mushroom pan. Press a quarter of the mixture over one side of each breast, then fold over the other half to cover the stuffing. Wrap one or two pieces of Parma ham around each breast to secure the stuffing. Put the breasts on a baking tray.
Step 4
Cook in the oven for 20-25min until piping hot through the middle. Serve with new potatoes and seasonal veg.
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