Mushroom & Herb Stuffed Chicken Breasts - cooking recipe

Ingredients

4 chicken breast fillets
4 ml mixed herbs
100 ml cream
25 ml brandy
2 slices bread, cut into 4 triangles, deep fried
Stuffing
2 stalks celery, chopped
1 onion, chopped
50 g mushrooms, sliced
200 ml fresh breadcrumbs
2 ml dill
salt and pepper
1 egg, beaten to moisten
5 ml butter

Preparation

Saute the celery, onion and mushrooms for 5 minutes, stir in crumbs, dill, salt and pepper.
Remove from the heat, cool, add enough egg to moisten.
Cut pockets into breast as deeply as you can without cutting through.
Stuff pockets with filling, secure openings with toothpicks.
Place in a buttered casserole dish, sprinkle with herbs.
Cover with foil and bake at 170\u00b0C for 35 minutes.
Remove from oven, remove foil, place over medium heat on top of the stove, pour over brandy and light flame (flambe), add cream and allow to bubble.
Brown under a grill if necessary.
Serve garnished with bread triangles.