Mushroom & Herb Stuffed Chicken Breasts

• chicken breast fillets↗4
• ml mixed herbs↗4
• ml cream↗100
• ml brandy↗25
• slices bread, cut into 4 triangles, deep fried↗2
• Stuffing
• stalks celery, chopped↗2
• onion, chopped↗1
• g mushrooms, sliced↗50
• ml fresh breadcrumbs↗200
• ml dill↗2
• salt and pepper
• egg, beaten to moisten↗1
• ml butter↗5

Step-by-step instructions

1. 1

   Sauté the celery, onion and mushrooms for 5 minutes, stir in crumbs, dill, salt and pepper.

2. 2

   Remove from the heat, cool, add enough egg to moisten.

3. 3

   Cut pockets into breast as deeply as you can without cutting through.

4. 4

   Stuff pockets with filling, secure openings with toothpicks.

5. 5

   Place in a buttered casserole dish, sprinkle with herbs.

6. 6

   Cover with foil and bake at 170°C for 35 minutes.

7. 7

   Remove from oven, remove foil, place over medium heat on top of the stove, pour over brandy and light flame (flambé), add cream and allow to bubble.

8. 8

   Brown under a grill if necessary.

9. 9

   Serve garnished with bread triangles.