Rolled Chicken Fillet with Mushrooms and Sundried Tomato

Rolled Chicken Fillet with Mushrooms and Sundried Tomato is ever so simple to make, but is high in flavour and impress-your-guests points! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #chicken #sundriedtomatoes #winnerwinnerchickendinner

 

 

Rolled Chicken Fillet with Mushrooms and Sundried Tomato

Serves 4

 

Ingredients

4 free-range deboned and skinless chicken breasts

salt and pepper

10ml olive oil

4 large Portabella mushrooms, sliced

125ml marinated sundried tomatoes

1 leek, thinly sliced

125ml ricotta cheese

4 handfuls salad leaves

TO SERVE

fried Baby Button mushrooms

 

Method

1 Slice the chicken breasts in half by cutting horizontally, being careful not to detach the two halves. Open up and flatten each breast using a mallet. Season with salt and pepper.

2 Heat the olive oil in a pan and fry the Portabella mushrooms until golden. Divide the mushrooms among the chicken breasts, along with the sundried tomatoes, leek and ricotta cheese. Using cling film, roll up each chicken breast, tying knots in the ends to secure the plastic wrap properly. Poach the chicken in a saucepan of gently simmering water until the chicken is just cooked through.

3 Heat a pan with an extra glug of oil. Remove all plastic from the chicken and fry the breasts on all sides until golden.

4 Slice and serve with salad leaves and Baby Button mushrooms.

 

Cook’s tip: This recipe is also delicious using pork schnitzel.