2 Portobello Mushrooms
2 Chicken Breast
1 Small Onion
Half a Garlic Bulb
1 “Stick” of butter
Enough Bacon to wrap your Chicken Breasts in.
Salt and Pepper (Duh)
Start by pre-heating your oven to 200°C/400°F, grab your knife and get ready for the hardest part of this dish. Cutting a hole in your chicken.
While this technique may seem difficult at first, it’s actually a very quick skill to master and also helps to improve your knife techniques along with getting to know your chicken better.
Start by placing the chicken breast “finger” side down, and have the finger side facing away from your knife. Insert the knife into the chicken angling towards the “top”, and slowly cut a pocket by angling the knife down, but making sure to keep the “hilt” of the knife within the initial hole you made.
It may take a few times to get a really nice pocket, but it’s a skill worth practicing.
Next, finely chop your onions, mince/mash up your garlic, and chop up the mushrooms.
Get an oven safe pan onto a medium heat (best if you can do all this in the one pan to save on dishes!) and melt the butter. Once melted, throw in the onions and garlic and cook until nice and tender. You’ll know you’re ready to throw in the mushrooms when the entire kitchen smells of garlic and butter.
Throw in the mushrooms, and cook for around 5 minutes, just until the mushrooms have soaked up as much of that garlic onion butter as they can, and have shrunk in size quite a bit.
Now comes the fun part. Stuffing the chicken. You’ll obviously want to let the garlic mushroom mix cool down a bit before handling, and while I could write about a fantastic technique to get the mixture into the chicken, it’s best to just grab your hands, and stuff it on in there.
Now you should have a fair bit of mushroom left over (unless you’re using some kind of dinosaur sized chicken) which you can set aside to make a finishing sauce later on.
Once the chicken breasts are nice and stuffed, time to season them generously with salt and pepper, and if you’re feeling in the mood, a bit of thyme is also nice.
Once seasoned, wrap the chicken in bacon, keeping the ends of the bacon on the bottom to keep it from curling up once in the oven.
Then there’s nothing left to do but put the pan in the oven (leaving a bit of the garlic butter in there) and let it do its thing for about 30 minutes.
The fat from the bacon will keep the chicken nice and moist, but won’t crisp up a lot. If you’d like your bacon a bit more crispy, just turn on your grill/broiler for a bit and a crisp it up.
Now set aside the chicken, and throw in your left over mushrooms that you set aside earlier into the pan on a medium heat, to help lift up the fond and caramelised goodness in the pan to make this insanely tasty garlic onion mushroom sauce, that you can either spoon over the chicken, or just sit it on the side.
And that’s all there is to it. Serve it on a bed or rice, or mashed potato, what ever you fancy really! Once you have the technique down of cutting into a chicken breast like this, you’ll go mad with the amount of things you can stuff in there, maybe some feta cheese and green onions!
Remember folks, cook for you, cook what you like, use recipes as a guide to learn techniques, take out what you don’t like, and put in what you do like! Cooking is easy and fun and delicious, and never let anyone tell you there’s too much garlic in that butter!