Dinner,  Food,  Mediterranean Diet,  Recipes

Rolled Breast Of Chicken Stuffed With Mushrooms & Rosemary

AS YOU PREPARE THIS RECIPE, YOUR TASTEBUDS START WORKING OVERTIME. The smell from blending the ingredients together is amazing, and everyone will comment when entering your home while making it.

Serves 4


4 skinless, boneless chicken breasts, about 100g each

2 garlic cloves

1 carrot, chopped

100g closed-cup mushrooms

1 large tomato, deseeded

1 tablespoon chopped rosemary leaves

salt and freshly ground black pepper

salad leaves to serve


1 Preheat the oven to 200°C/400°F/gas mark 6.

2   Place the chicken breasts between two sheets of clingfilm on a board. Use a meat mallet to beat out until about 0.5cm thick.

3   Place the rest of the ingredients in a food processor and season with salt and pepper. Blitz until you have a finely chopped and combined mixture.

4   Spread the mushroom mixture evenly on one side of the four chicken breasts. Roll up the breasts to encase the stuffing and secure them with cocktail sticks.

5   Cut four squares of baking paper and wrap up each chicken roll carefully. Place the parcels on a baking tray and cook in the middle of the oven for 30 minutes or until thoroughly cooked.

6   Unwrap the chicken rolls and remove the cocktail stick. Slice into rounds and serve with a fresh salad of your choice.


D’Acampo, Gino. The Italian Diet (pp. 247-248). Octopus. Kindle Edition.