Brown Rice, Mushroom and Chicken Recipe

Makes 3 Stuffed chicken breasts
Prep Time 10 mins
Cooking Time 50 mins
Ingredients

• 3 Medium boneless chicken breasts
• 150g/5oz Brown rice
• 6 Medium mushrooms, thinly sliced
• Extra virgin olive oil
• Salt and freshly ground black pepper

Method

• Rinse the rice in running cold water
• Bring to the boil 1 ½ pints/0.85 litres of water
• Add the rice and simmer for 20 minutes
• Meanwhile, make a cut lengthways ¾ of the way through the chicken breast, open out and bash the breast flat
• When the rice is cooked drain and put to one side
• Lay the chicken breasts on individual squares of oiled aluminium foil, making sure the foil is slightly bigger than the chicken
• Put 1/3rd of the rice along the centre of the chicken
• Put 1/3rd of the sliced mushrooms on top of the rice
• Season with salt and freshly ground black pepper
• Carefully roll the chicken in the foil, seal the ends to make a parcel
• Do this for the 2 remaining chicken breasts
• Place in a roasting dish and cook in a preheated oven 200°C/400°F/Gas mark 6 for 30 minutes
• Can be served hot or cold

Equipment

• Medium roasting dish
• Medium saucepan
• Aluminium foil

Shopping List

• 3 Medium boneless chicken breasts
• 150g/5oz Brown rice
• 6 Medium mushrooms
• Extra virgin olive oil