Stuffed Chicken Breast with Mushrooms

Ingredients

• 250 g Mushrooms
• 250 g chanterelles
• 4 shallots
• 1 EL Butter
• Salt
• Pepper (freshly ground)
• 4 chicken breast fillets (about 200 g each)
• 3 EL sunflower oil
• fat for greasing the pan
• 3 EL sesame seeds
• paprika powder
• cherry tomatoes (for garnish)

Instructions

1. 1.

   Clean and slice the mushrooms and chanterelles, halve them if large. Peel and finely dice the shallots. Heat butter in a skillet and sauté the mushrooms with shallots for about 5 minutes until golden. Season with salt and pepper, then set aside. Pat the chicken breasts dry, cut a side pocket lengthwise, season the meat with salt and pepper, fill pockets with mushroom mixture, and secure tightly with toothpicks.

2. 2.

   Preheat oven to 200°C (390°F) on both top and bottom heat.

3. 3.

   Heat 2 EL sunflower oil in a skillet and sear chicken breasts all around for a few seconds. Remove and place in a greased, oven-safe dish. Brush remaining oil over the breasts, sprinkle sesame seeds and paprika powder, then bake in preheated oven for 25-30 minutes until cooked through.

4. 4.

   Serve with washed and halved cherry tomatoes as garnish.