Baked Butterflied Chicken With Shiitake Mushrooms

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 skinless chicken breasts
• 125 g shiitake mushrooms, trimmed
• 1 garlic clove, peeled and chopped
• 4 shallots, peeled and finely chopped
• 2 tablespoons chopped fresh parsley
• 1 vegetable stock cube
• 12 cherry tomatoes
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 1 lemon, cut into 4 wedges

Recipe

• 1 preheat the over to 200°c.
• 2 take a large piece of aluminium foil and oil the centre of the foil with a pastry brush.
• 3 with a sharp knife carefully slice through the centre of the chicken breast horizontally to form a pocket. do not cut all the way through.
• 4 fill the pocket with the mushrooms, garlic, shallots and parsley. place on the oiled foil, draw up t the sides and add the stock cube to the water, 3 cherry tomatoes and 1 sprig each of thyme and rosemary. squeeze with lemon.
• 5 scrunch up the foil to seal everything in and place on a baking tray in the over for 10 – 15 minutes.
• 6 remove from the oven and allow to rest in the foil for 5 minutes.
• 7 transfer the foil parcels to four serving plates, open the parcels slightly and serve immediately with a large salad.