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Thyme and Cheshire Cheese stuffed Chicken Breasts    HT   MC   British  45mins


Serves   4    Hot   Poultry  Main Course   Gluten Wheat  Free   Eggless  Britain  Europe



   2 tbsp Olive Oil

   2 Shallots, finely chopped

   2 Garlic Cloves, finely chopped

   175g/6oz Mushrooms, cleaned and sliced

   4 teasp Freshly chopped Thyme Leaves

   75g/3oz Cheshire Cheese

   Salt and Black Pepper

   4 Chicken Breasts (with the skin still on)




1. Preheat the oven to 190C, 375F, Gas Mark 5. 

2. Heat 1 tablespoon of the oil in a pan add the shallots, garlic, mushrooms and thyme and fry very gently for 2-3 minutes until the shallots begin to soften. 

3. Allow the mixture to cool then grate in the cheese. Season with salt and black pepper.. 

4. Divide the stuffing into 4, then place under the skin of each chicken breast, pressing back into shape. 

5. Brush the top of each chicken breast with the remaining oil. 

6. Place the chicken breasts in a shallow ovenproof dish and bake in the oven for about 30 minutes or until well cooked.

Serve immediately.




More Chicken Recipes  |  General Prep & Cooking Times   |  More British Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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