Chicken Breasts Stuffed with Mushrooms

A delicious way to cook chicken.


  • 6-8 fresh mushrooms
  • 6-8 ceps (porcini)
  • 4 boned chicken breasts (skinned)
  • 1 shallot (chopped)
  • 2 tblsp olive oil
  • 2 garlic cloves (finely chopped)
  • juice of quarter lemon
  • salt and black pepper
  • shallot butter
  • salad leaves and chives (to garnish)


  1. Chop both types of mushrooms.
  2. Cut a pocket lengthways in each chicken breast, then fill each pocket with the mushrooms.
  3. Secure with cocktail sticks, so the filling won't fall out, then put the breasts in a shallow dish.
  4. Mix together the chopped shallot, garlic, olive oil and lemon juice.
  5. Pour over the stuffed breasts and turn to coat well.
  6. Leave to marinate at room temperature for at least 1 hour.
  7. Cook the chicken breasts over hot coals for about 4 minutes on each side, until they are just cooked through and the juices run clear when pierced with a skewer.
  8. Do not overcook these.
  9. Serve topped with slices of the shallot butter and garnish with salad leaves and chives.


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