Recipes

Chicken breasts stuffed with onion and mushrooms

This recipe was in my Keep Notes, and unfortunately I did not keep the link to the original recipe. However, many recipes, which are very similar, pop up on a search. This one is the closest I could find to the one I had on Keep.

The quantities given here are for two decent sized chicken breasts.

Ingredients

• 2 chicken breasts
• 2 small onions chopped
• 2 slices red pepper chopped
• 125g sliced mushrooms
• ½ tsp Ground ginger (you can use use fresh ginger)
• ½ tsp Ground coriander
• ½ tsp Dried parsley
• 2 Tbsp grated cheddar cheese
• 8 slices streaky bacon

Method

Fry the onions in oil with the spices until the onions start getting soft.

Move the onions to one side of the pan and add the red pepper on top of the onion.

Add the mushrooms to the middle of the pan and cook slowly until they have released most of their moisture (stir regularly so they don't burn).

When the mushrooms are cooked, mix them with the onion and red pepper.

Let the mixture cool down (place a spoon under the pan to allow any excess oil to drain away from the mixture).

Once the mixture has cooled, add the cheese and parsley and gently mix.

Slice the chicken breasts to butterfly them.

Spoon onion/mushroom/cheese mixture onto the chicken.

Close the chicken, so that it forms a pocket over the onion/mushroom/cheese mixture.

Lay the bacon strips parallel to each other on a board and place the chicken on these strips.

Fold the strips over the chicken and pin them down with a toothpick.

Fry the chicken on medium heat until the bacon turns golden brown.

Serve with a green salad.

Enjoy!

(6 January 2024)

Recipes