RTN recipe: Stuffed chicken breasts with mushroom and thyme

Stuffed chicken breast
Stuffed chicken breast - The Pub, Formentera


25g mixed dried mushrooms such as shiitake, oyster or porcini

Handful of thyme sprigs, leaves

Splash of chilli oil (optional)

Salt and freshly ground black pepper

4 large skinless chicken breast fillets

1 tbsp olive oil

Mashed potato, to serve



Put the dried mushrooms in a bowl, our over boiling water to cover and soak for at least 15 mins. Drain the mushrooms, reserving the soaking liquid, and chop. Put them back in the bowl and add half the thyme leaves, the chilli oil (if using) and some salt and pepper. Mix together.

Stuff the chicken breasts with the mixture. Sprinkle with the remaining thyme leaves and seasoning. Heat the olive oil in a large frying pan over a medium-high heat. Place the breasts in the pan and cook undisturbed for 6-8 mins, then turn over and cook the other side for about the same time or until cooked through. Remove and keep warm.

Strain the reserved soaking liquid from the mushrooms into the pan. Bring to the boil and reduce by half. Spoon the reduced liquid over the chicken breasts and serve with creamy mashed potato.

Recipe supplied by Sheralee from The Pub, Formentera 966 792 634

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