Ingredients: serves 4
4 boned half chicken breasts (about 1 1/2 lb/70 dkg), 5 oz/15 dkg mushrooms, 5 oz/15 dkg ham, 4 tablespoon cooking oil, 1 large clove garlic (1 teaspoon garlic cream), salt, ground black pepper, 1/2 cup parsley, 8 thin slices raw or smoked bacon
Insert a knife into the plumper side of the chicken breasts as it lays flat and moving the tip of the knife to and fro (or with your finger) spread the inside of the slices to make room for the filling. Clean the mushrooms and chop them small along with the ham. Heat 1-2 tablespoon oil in a skillet and quickly
sauté the mushroom-ham mixture, stirring, for 2-3 minutes. Season with the crushed garlic (garlic cream), salt lightly, add the pepper and minced
parsley and fill the breast pockets with the mixture. Salt and pepper the outside of the meat. Wrap each slice with 2 slices of bacon such that they cover the opening so the filling won’t come out during baking. Place the breasts in a pan, coat with the remaining oil and bake in a preheated oven at 360°F/180°C
(330°F/165°F convection oven) for about 25 minutes. Serve with a large green salad with yoghurt dressing, or as an alternative, rice and peas.
Words of Wisdom
The filling can be made by substituting grated cheese for either the mushrooms or ham, and it can even be enhanced by adding a hardboiled egg.
Preparation time: 50 minutes
Calories per serving: 324 (without side dish)
Skill: Easy to prepare