It was two weekends ago that I’d made the Orange Cake with Chocolate Ganache for a few friends. And, so much more has happened since then. I just resigned from my very hectic job, and I’m now serving my notice period. All I want to do is go on a holiday — a long long long one! But I have responsibilities too. Anyway, this post is about one of my own recipes inspired from a lot of stuff I’ve read about or seen being cooked!
So, back to the two weekends ago. As an appetizer for my friends, I decided to make mushroom stuffed grilled chicken breast. I didn’t know how I was going to do it since I had no ready recipe. But, that didn’t deter me. I had loads of fun and my friends enjoyed it. I’ve had some trouble grilling chicken in the past. But, with my extensive viewing of Masterchef Australia, I’ve managed to use some excellent tricks.
Photos: Ishaaq Petiwala
Chicken Stuffed with Honey Balsamic Mushrooms
The classic combination of chicken and mushroom...
Slice the chicken breasts along the breadth, just half way, almost filleting them. In a glad bag or between sheets of parchment paper, flatten them with a mallet or rolling pin.
Make a marinade of the chilli powder, salt and herbs and rub into the chicken and on the insides as well. Keep aside.
For the filling, in a pan, add the oil and once hot, the garlic, chillies and onion, till almost golden brown.
Then add the mushrooms and cook on high heat till all the residual water dries up.
Deglaze the pan with the honey and balsamic vinegar and cook for two minutes. Finally, add the cream, torn up basil and salt.
Take the chicken out and stuff it to the brim with the mixture.
You could tie it with food grade string (which I didn't have) or toothpicks to keep the chicken and stuffing together. If you have neither, it's not too much of a bother.
Sear the stuffed chicken in 1 tbsp of oil in a pan till golden brown.
Then, pop the breasts into the oven at 180 degrees C for about 15 minutes. Garnish it with some more basil and serve warm.