About this recipe:This is a family favourite! Chicken breasts are pounded thin and then rolled up with a mushroom filling. For a beautiful presentation, slice thickly before serving.
225g button mushrooms, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
120g seasoned breadcrumbs, divided
6 skinless, boneless chicken breast fillets, pounded thin
2 tablespoons melted butter
175ml double cream
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4.
To Make Mushroom Filling: Melt 50g butter in a small frying pan over medium heat. Add mushrooms, salt and pepper and saute together, stirring, until mushrooms are dark. Remove frying pan from heat; stir in nutmeg and half of the breadcrumbs.
Spoon mushroom mixture onto the end of each chicken breast, roll up and fasten with cocktail sticks. Place seam side down in a lightly greased 23x33cm or similar sized baking dish. Brush melted butter over breasts, then sprinkle with remaining breadcrumbs. Pour cream over all.
Bake uncovered at 180 C / Gas 4 for 30 minutes or until chicken is cooked through and no longer pink.