The recipe notes said: “This trusted family favourite is a great make-ahead option. Stuffed chicken breasts are roasted with a tangy lime marmalade glaze and served with a creamy lime and parsley sauce. Perfect for a dinner party or Sunday lunch.”
To prepare the mushroom farci, start by melting the butter in a saucepan on low heat. Cook the shallots for three to four minutes until they become soft.
Put the mushrooms in the pan, mix them quickly in the butter and shallow mixture, then cover with a lid and cook for a few minutes.
Remove the lid and cook until everything is tender and the liquid has evaporated. Take the pan off the heat, mix in the breadcrumbs, and add enough of the beaten egg to hold everything together.
Add salt and freshly ground black pepper to taste. Let it cool down. Set the oven to 200 degrees Celsius or 180 degrees Celsius if you are using a fan.
Meanwhile, place the marmalade in a small pot and warm it gently. When it starts to melt, add the butter and mix it in until everything is smooth and liquid.
To fill the chicken breasts, gently lift the skin on one side and use a teaspoon to slide the cooled mushroom filling under the skin. Bend the skin back and change its shape.
Place the chicken breasts in a small roasting pan and pour the marmalade mixture over them. Place the food near the top of the oven and roast for 20 to 25 minutes, or until golden and fully cooked.
Use a slotted spoon to move the chicken to a serving dish and keep it warm. Scoop up all the bits from the bottom of the roasting pan, then mix in the creme fraiche and lime juice.
Put the tin on the stove over medium heat and cook the sauce until it thickens. If the sauce tastes too sour, add extra marmalade. Add the parsley and season to taste.
Mary suggests serving the chicken alongside baby new potatoes, green vegetables and the sauce.
