Herb Coated Butterfly Chicken Breasts

Serves 2
2 skinless and boneless chicken breasts
50g (2 oz) gluten free Multigrain Bread
10ml (2 tsp) olive oil
2-3 shallots – finely diced
15g (1/2 oz) pine kernels
25g (1 oz) chestnut mushrooms – chopped
1 stalk of Rosemary – leaves removed and chopped
15mlsp (1 tbsp) fresh flat leaf parsley
tsp Marigold Swiss Vegetable Bouillon made up with 50ml (2fl oz) boiling water
Sea Salt and cracked black pepper

Preparation and cooking times
Prep. 20 mins. Cook 20-25 mins

Begin preparing the stuffing by making breadcrumbs from the gluten-free bread (easiest in a food processor). Turn into a medium sized bowl.

Fry the shallots in the olive oil with the pine kernels and mushrooms until soft and slightly browned. Combine with the breadcrumbs.

Add the herbs and stock to bind. Season to taste.

Cut each breast along its length from the side, but not all the way through. Fold the breast open in a butterfly effect.

Place on a greased baking sheet and cover with the stuffing mix.

Bake at 190C/375F/ Gas Mark 5 for 20-25 minutes.

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