Stuffed Chicken Rolls With Mushroom Sauce

10 Ingredients

Number of servings

20grams butter
2 capsicum, deseeded and finely chopped (1/2 of each colour)
1 brown onion, finely chopped
250grams button mushrooms, finely chopped
4 chicken breast fillets
1 pinch chilli flakes
2tablespoons pure cream
1tablespoons olive oil
3 sprigs rosemary (to serve)
1 clove garlic

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Chicken and mushroom are a winning dinnertime combination and don’t disappoint in this stuffed chicken dish. It’s creamy, tender and golden brown.

Method

Step 1 of 5

Heat oil in a frying pan over medium heat. Add half the onion and cook for 3 minutes or until softened. Add 200g mushroom, capsicums and chilli flakes and cook, stirring occasionally, for 5 minutes or until softened. Remove from heat and set aside to cool.

Step 2 of 5

Place one chicken fillet on a chopping board. Cut in half though the centre, without cutting all the way through, then open and spread out flat to resemble a butterfly shape. Cover with plastic wrap and pound with a rolling pin to create an even thickness. Repeat with remaining fillets.

Step 3 of 5

Preheat oven to 200°C. Line a baking tray with baking paper and grease 4 sheets of foil. Spread each fillet with quarter of the mushroom mixture. Roll up firmly and wrap each tightly in a piece of foil. Place parcels on tray and bake for 20 minutes or until chicken is cooked through.

Step 4 of 5

Meanwhile, to make the mushroom sauce, heat butter in a small pan over medium heat. Add remaining onion and garlic and cook for 3 minutes or until softened. Add remaining mushroom and cook, stirring often, for a further 5 minutes or until softened. Season to taste. Transfer to a small food processor and process to a fine paste. Return to same pan and reheat for 2 minutes. Stir in cream.

Step 5 of 5

To serve, unwrap chicken rolls and slice thickly and serve with mushroom sauce and rosemary.