Mushroom Stuffed Chicken

• 80 g of full fat soft cheese
• 50 g of porcini mushroom paste
• 4 chicken breasts (approx 150g)
• 300 ml of chicken stock
• 200 g of chestnut mushrooms, sliced
• 30 g of dried mushrooms
• 2 tbsp of double cream (optional)

Prepare the ingredients.

Mix together the cheese and porcini mushroom paste. Cut a deep slit into the side of each chicken breast. Spread with the cheese mixture.

Place all remaining ingredients (except cream) into the bowl and stir to combine. Place chicken breasts on top.

Cooking time: 10 min.

Remove chicken breasts and stir in cream. Serve and enjoy!