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Chicken breast stuffed with mushrooms topped with a sweet onion crust
4 x corn fed chicken breasts
Mushroom stuffing
150g onions
400g mixed mushrooms
Good pinch of mixed chopped herbs
50g butter
150g fresh breadcrumbs
Sweet onion crust
300g sliced onions
100ml olive oil
50g butter
300g fresh breadcrumbs
Slow braised zucchinis
400g large zucchini batons
50g butter
100ml chicken stock or water
1 tsp chopped garlic
Juice of 1⁄2 lemon
Good pinch of mixed chopped herbs
Herb chats
500g boiled, halved chat potatoes
50g butter
40ml olive oil
Handful of mixed herbs
Red wine mushroom jus
500g mixed mushrooms
1 tsp chopped garlic
100g finely diced onions
200ml red wine
500ml veal or beef stock
1. Slice the onions into thin strips and cook over a gentle heat in the oil and butter until golden brown. Add the breadcrumbs, salt and pepper. The coating mixture should resemble a crumbly texture.
2. For the jus, gently sweat off the onions, garlic and mushrooms in a pan, then add the wine and reduce by a third. Add the stock and reduce by two thirds.
3. For the zucchinis melt the butter and lightly fry the garlic. Add the zucchinis then the stock and lemon juice. Cover with greaseproof paper. Bring to boil. Turn the heat down and cook for 10 minutes or until tender. Add chopped herbs and seasoning.
4. For the chicken make a small incision below the wing bone running down the fillet, fill with a small amount of the filling and brown in an ovenproof pan. Top with a generous amount of the onion crust and bake in the oven at 180°C for about 15 minutes.
5. For the chats melt the butter and olive oil. Add the chats and cook until golden brown. Add the chopped herbs, salt and pepper.
6. Place four chats on each plate and top with braised zucchinis. Spoon a generous amount of sauce over the zucchinis ensuring mushrooms are divided evenly. Top with the chicken breast, garnish and serve.
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