Mustard-stuffed
Chicken with Piri-Piri & Mushrooms
Serves 4
1tsp basil
1tsp rosemary
1tbsp multigrain mustard
1 lemon, juiced
4 Chicken breasts
8 rashers of smoked bacon
30g cheddar, grated (1Hea)
45g Mozzarella, ripped into small pieces (1Hea)
Schultz Piri-Piri, mixed with lemon juice to
produce a paste.
Mushrooms
125g button mushrooms, sliced
1 onion, finely chopped
1 cup of frozen peas
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
300mL skimmed milk (6 Syn/2=< 1.5 Syn) or 1Hea
Preheat the oven to 180c.
Mix the cheeses, mustard & spices
together, cut a slit in each chicken breast, add the mix then cover the chicken
with 2 rashers of bacon each. Place in an oven-proof dish and cover with the
Piri-Piri paste.
Cook for 20-25 mins until browned and fully
cooked.
In the meantime prepare the sliced mushrooms,
spray a pan with Fry Light and add the onion, garlic & ginger, cook for 5
mins add the mushrooms and cook for 5 mins, add the peas, make up the sauce as
per the packet instructions, add to the mushrooms and mix until fully cooked
and thickened.
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