Chicken Breast Stuffed and Breaded with Mushrooms

Ingredients

• 250 g mixed mushrooms (e.g., button, porcini, chanterelles)
• 1 Shallot
• 1 Garlic clove
• 4 tbsp olive oil
• 0.5 tsp freshly chopped lemon thyme
• 0.5 tsp freshly chopped rosemary
• 1 tsp freshly chopped parsley
• Salt
• pepper (ground)
• 4 chicken breast fillets (ready-to-cook, skinless, about 160 g each)
• flour (for dredging)
• 1 egg
• 100 g sunflower seeds

Instructions

1. 1.

   Clean the mushrooms and dice them finely. Peel and finely chop the shallot and garlic; sauté in a hot pan with 2 tbsp olive oil until translucent. Add the mushrooms and cook until their liquid evaporates, then stir in the herbs and season with salt and pepper. Remove from heat and let cool.

2. 2.

   Wash the chicken, pat dry, and cut a pocket lengthwise. Fill with the mushroom mixture and secure with toothpicks or pastry pins. Season the meat with salt and pepper, then dredge first in flour, next in beaten egg, and finally in sunflower seeds, pressing the coating firmly onto the surface. Heat the remaining oil in a pan and brown the chicken on both sides. Reduce heat and let the chicken finish cooking through. Serve immediately.