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Baked Butterflied Chicken With Shiitake Mushrooms

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“This is another I've not tried, but it certainly sounds amazingly good. I love shiitake's for the juicy-ness as they retain a lot of moisture. Not to mention their amazing flavour. Can't wait to try it!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the over to 200°C.
  2. Take a large piece of aluminium foil and oil the centre of the foil with a pastry brush.
  3. With a sharp knife carefully slice through the centre of the chicken breast horizontally to form a pocket. Do not cut all the way through.
  4. Fill the pocket with the mushrooms, garlic, shallots and parsley. Place on the oiled foil, draw up t the sides and add the stock cube to the water, 3 cherry tomatoes and 1 sprig each of thyme and rosemary. Squeeze with lemon.
  5. Scrunch up the foil to seal everything in and place on a baking tray in the over for 10 – 15 minutes.
  6. Remove from the oven and allow to rest in the foil for 5 minutes.
  7. Transfer the foil parcels to four serving plates, open the parcels slightly and serve immediately with a large salad.

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