Stuffed chicken with wild mushroom and brandy sauce recipe
Enjoying restaurant-quality food doesn't have to mean going out. Cook up a chicken dinner with a difference using Tesco Finest corn-fed chicken, smoky roasted peppers and an indulgent wild mushroom and brandy sauce.
See method- Serves 2
- 10 mins to prepare and 35 mins to cook
- 658 calories / serving
Ingredients
- 220g pack Tesco Finest Ramiro peppers
- 2½ tbsp Tesco Finest cold press rapeseed oil
- 2 Tesco Finest corn-fed free range chicken breast fillets (skin on)
- 130g baby spinach
- 1 Tesco Finest echalion shallot, finely diced
- 100g Tesco Finest wild mushrooms
- 1 garlic clove, finely chopped
- 2 tbsp Tesco Finest XO brandy
- 250ml Tesco Finest chicken stock
- 50ml double cream
- Tesco Finest Tellicherry black pepper, to season
Each serving contains
- Energy
- 2730kJ 658.0kcal
- Fat
- 45g
- Saturates
- 14g
- Salt
- 2.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.0gProtein 42.9gFibre 6.4g
Method
- Brush the peppers with ½ tbsp oil. Hold with tongs directly over a gas flame, turning until blackened all over. Transfer to a bowl and cover with clingfilm. When cool, rinse under cold water and peel off the skins. Halve, deseed and slice into strips.
- Preheat the oven to gas 6, 180°C, fan 160°C. Put the chicken breasts skin-side down on a board, then make a deep slice down the middle (taking care not to cut all the way through). Open out the sides like a butterfly. Season, then lay a few spinach leaves and roasted pepper strips on top. Roll up the chicken around the filling and secure with a cocktail stick.
- Heat 1 tbsp oil in a frying pan. Fry the chicken for 5 mins until golden all over. Transfer to a roasting tin; roast in the oven for 10-15 mins until cooked through.
- Add the remaining 1 tbsp oil to a separate frying pan over a medium heat. Fry the shallots and wild mushrooms for 3-5 mins, then stir in the garlic and cook for 30 secs. Take the pan off the heat and pour in the brandy, then return to the heat and bubble until the liquid has reduced. Stir in the stock and the remaining roasted pepper slices. Cook for 5 mins, then stir in the cream and warm through for 2 mins.
- Meanwhile, set aside the chicken to rest. Tip the juices from the tin into the chicken frying pan and add the remaining spinach. Allow to wilt for 1-2 mins over a low heat.
- Remove the cocktail sticks and slice the chicken. Serve on top of the wilted spinach and pour over the sauce.
- Little help: Butterflying the chicken breasts gives an even flat piece of meat that is perfect for rolling.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
