Chicken Breasts Stuffed with Mushrooms

Chicken Breasts Stuffed with Mushrooms

Serves 2

No Count Recipe

Full Choice : 4pts per serving

2 x 165 g skinless, boneless chicken breasts

100g mushrooms

½ small onion

10g dried Porcini mushrooms

100g philadelphia extra light with garlic & herbs

salt & pepper

Pour boiling water onto the dried mushrooms and leave to soak for 30 mins.  Drain, reserving the liquid.  Strain the liquid to remove any grit.

Chop the fresh mushrooms, chop the onion.  Spray a pan with frylight and cook the onion for 5 mins until soft but not coloured.  Add the mushrooms and cook until soft.  Allow to cool.

Mix the philadelphia with half of the mushrooms and onion mixture.  Make a pocket in each chicken breast and stuff the pocket with the cheese mixture, reserving any that doesn't fit in the pocket.  Secure with a cocktail stick.

Put the remaining mushrooms and onion in a non stick pan, add the chopped, dried mushrooms, their soaking liquid and 150ml water.  Bring to a simmer, add the chicken breasts.  Simmer for 10-15 mins turning the chicken once until cooked through.  Remove chicken and keep warm.  Boil juices until reduced to about 4 tbsp.  Remove from heat and stir in any remaining cheese mixture.  Pour over the chicken and serve.