Wednesday, 16 January 2008

Chicken Breasts with Mushrooms and Herbs

Not only am I a geek (see below about stopping web advertising), I am also a person who likes his food. This is one of my favourite chicken breast recipes:

  • Several chicken breasts
  • Proscuttio or pastrami
  • Brie or Camembert
  • quite a few good quality mushrooms
  • 3 or 4 spring onions
  • a selection of soft green herbs
  • a good white wine (chardonnay for me, not too sharp. This is a soft dish).

Make a pocket in the breasts up along their long edge with a sharp knife. Insert several slices of your choice of cheese. Wrap each breast in the proscuttio or pastrami and tie them (slit side up) with a couple of bits of string to hold it together.

Cut the mushrooms into halves or quarters depending on size.

Chop the spring onions and herbs roughly together. You should have at least a couple of handfuls of greens.

Heat some olive oil in a pan and put the breasts in. Turn them a couple of times. Grind pepper in and sprinkle in some salt to taste.

Throw in a handful of the spring onions and herbs and all the mushrooms. Stir for a while. You may need to put a bit more oil in (but not too much!)

Pour in about a cup of the wine. Bring up to heat then put a lid on the pan and turn the heat down. Just simmer it for about 20 minutes or so. Stir occasionally. Top up the wine with small amounts if required.

A couple of minutes before serving throw in the rest of the herbs and stir them in.
Serve with a green salad with only a small amount of oil and lemon juice, maldon's sea salt and pepper on it, and asparagus on the side.