Recipe - Parsley And Lemon Stuffed Chicken Breasts

40 g Butter; (11/2oz)
One half Onion; finely chopped
1 10 grams pac dried porcini
mushrooms; reconstituted
; following pack
; instructions
50 g Fresh breadcrumbs; (2oz)
1 Lemon; rind grated and
; juice of 1/2
50 g Pine kernels; toasted
(reserve a
; few for garnish)
; (2oz)
1 15 grams pac fresh thyme;
finely chopped
1 50 grams pac fresh parsley;
chopped (reserve a
; little for garnish)
1 575 gram pac boneless
chicken breasts; skin on
1 tablespoon Olive oil
2 tablespoon Marsala; (optional)

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Melt the butter in a small pan and fry the onion until soft.

Stir in the mushrooms, breadcrumbs, lemon rind and juice, pine kernels,
thyme and parsley. Season to taste.

Carefully lift up the skin on the chicken breasts, leaving it attached on
one side. Carefully pack 2 tablespoons of the stuffing under the skin and
seal by inserting a cocktail stick in the skin and chicken breast.

Heat the olive oil in a large frying pan and seal the chicken breasts on
both sides until golden brown. Transfer to a roasting tin, sprinkle with
the Marsala if using, and place in the preheated oven for 2530 minutes.
Serve with the juices and garnish with the chopped parsley and pine
kernels.

Converted by MC_Buster.

NOTES : Chicken breasts stuffed withfresh parsley, lemon and pine kernels.

Converted by MM_Buster v2.0l.