June Bartlett's Mushroom Stuffed Chicken Breasts
400g mushrooms chopped
2 cloves garlic
1 1/2 tsp olive oil
1/2 tsp freshly grated nutmeg
2 tsp olive oil, extra
1 Tbsp plain flour
500ml reduced salt chicken stock, preferably a liquid or home-made
1 1/2 cups wholegrain bread made into crumbs (about 3 slices)
2 Tbsp lite cream
Pepper
In a frying pan heat the first measure of oil and add mushrooms and garlic. Cook gently until the mushrooms are soft – 10 minutes or so. Meanwhile, place each breast into a plastic bag and pound it with a rolling pin until it is flat.
Lay the Tegel Lean & Lite chicken breasts on a board. When the mushrooms are tender stir in ¾ cup of the breadcrumbs and the nutmeg and divide mixture between the chicken breasts. Pack stuffing on firmly and roll the meat around the stuffing. Place each one seam-side down in an ovenproof dish.
Preheat oven to 180°C. Heat second measure of oil in the same pan the mushrooms were cooked in and add flour. Remove from heat and add stock a little at a time, stirring well after each addition. When you have a thick paste, return pan to a gentle heat and continue adding liquid and stirring until it is all incorporated. Simmer for 5 minutes then stir in the lite cream.
Check seasoning then pour the sauce over the chicken and sprinkle on the remaining breadcrumbs. Lightly spray with cooking spray and bake for 30 minutes. Serve with seasonal vegetables.
