For especially luxurious Mushroom Stuffed Chicken Breasts, carefully add a splash of brandy to the mushroom pan once they’ve cooked. Bubble for a minute to let it evaporate, then add the sage.
150g (5oz) full-fat cream cheese, we used Philadelphia
1tsp. wholegrain mustard
4-8 slices Parma ham
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Melt butter in a large frying pan over a high heat and cook mushrooms for about 5min, stirring frequently, or until tender and any liquid has evaporated. Add the sage and fry for a few seconds more. Set pan aside to cool.
Step 2
Meanwhile, slice chicken breasts in half horizontally through one side (keep other side attached). Open out like a book, then bash between two sheets of greaseproof paper or clingfilm with a rolling pin to get a more even thickness.
Step 3
Mix cream cheese, mustard and seasoning into the mushroom pan. Press a quarter of the mixture over one side of each breast, then fold over the other half to cover the stuffing. Wrap one or two pieces of Parma ham around each breast to secure the stuffing. Put the breasts on a baking tray.
Step 4
Cook in the oven for 20-25min until piping hot through the middle. Serve with new potatoes and seasonal veg.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
