Mushroom and Mixed Herbs

This is a simple and easy stuffed chicken breast recipe. Chicken breasts are usually dry. I have used stuffed mushroom cooked with butter for stuffing to keep the breasts moist. Mixed herbs with paprika, cumin and vinegar adds extra flavour to the chicken breast. You can serve it with risotto, mashed potato or salads. Hope you will enjoy. Feel free to share your thoughts.

Ingredients:

• 1 chicken breast
• 200g mushroom
• 1/2 medium sized onion, chopped
• 2 cubes of butter
• 1 tsp mixed herbs
• 4-5 tbsp vinegar
• 3-4 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin powder
• 2-3 cloves of garlic, crushed
• Salt as taste
• Pepper as taste

Preparation:

• Heat the butter in a pan. Fry onions and crush garlic until they get brown.
• Add the mushrooms and cook until they are soft. Add salt and pepper to taste. Keep it aside.

• Cut the chicken breast in half length-wise.
• Remove the extra meat from the back of the breast to make it smooth.

• With a sharp knife, cut a pocket in each chicken breast.

• Run your fingers inside the cut to ensure the hole is big enough for stuffing.

• Using a spoon, fill each breast with the cooked mushroom.

• In a plate mix paprika, cumin powder, olive oil, mixed herbs, vinegar and salt.
• Put the stuffed breasts into the mixture and coat them properly. Leave it in the fridge to marinate for at least an hour or overnight.

• Pre-heat oven at 220°C. Put the breasts in the oven for 20 minutes or until the breasts are properly cooked.