Ingredients
Method
- Preheat oven to 180°C.
- Finely chop herbs, and combine with ricotta and egg. mix well.
- Gently cut a pocket in the middle of the chicken breasts, and spread around 30g of the ricotta/herb mixture into the cavity of each chicken breast, using your fingers.
- Heat Saute Pan on medium heat.
- Roughly chop the flat and Swiss brown mushrooms.
- Add 1 tablespoon of olive oil to the pan, add all the mushrooms.
- Place chicken on top of mushrooms and sprinkle with remaining oil. Place lid on pan, and put in the oven for 20 minutes.
- Remove lid season with salt and pepper and continue to cook uncovered, for a further 10 minutes
- Test to ensure chicken is cooked (insert skewer in centre, if juices run clear it is cooked through).
- Remove chicken from pan and keep warm.
- Add verjuice to the pan, and deglaze.
- Add the cream, stir gently and bring to the boil.
- Serve chicken with mushroom sauce and accompanied with a salad of green leaves.
Notes
Lite cream can be used for low fat version.