A delicious way to cook chicken.


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


  • Chop both types of mushrooms.
  • Cut a pocket lengthways in each chicken breast, then fill each pocket with the mushrooms.
  • Secure with cocktail sticks, so the filling won't fall out, then put the breasts in a shallow dish.
  • Mix together the chopped shallot, garlic, olive oil and lemon juice.
  • Pour over the stuffed breasts and turn to coat well.
  • Leave to marinate at room temperature for at least 1 hour.
  • 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.
  • Do not overcook these.
  • Serve topped with slices of the shallot butter and garnish with salad leaves and chives.

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