Mary Berry has shared a plethora of recipes throughout her career, both sweet and savoury. In the most recent episode of her show, where she’s sharing her favourite recipes from her new book, the chef made her watercroft chicken, delicious stuffed chicken breasts.
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.”
Ingredients:
For the mushroom farci:
Knob of unsalted butter
Two shallots, finely chopped
150g button mushrooms, finely chopped
25g breadcrumbs
One small free-range egg, beaten
For the chicken:
Two heaped teaspoons of lime marmalade
25g unsalted butter
Six chicken breast fillets, skin on
300ml full-fat creme fraiche
One lime, juice only
Freshly chopped parsley
Method:
To make the mushroom farci, melt the butter in a saucepan over low heat. Add the shallots and cook for three to four minutes, until softened. Add the mushrooms, toss quickly in the butter and shallow mixture, then cover with a lid and cook for a few minutes. Remove the lid and cook until soft and the liquid has evaporated.
Remove the pan from the heat, stir in the breadcrumbs and enough of the beaten egg to bind. Season with salt and freshly ground black pepper. Set aside to cool.
Preheat the oven to 200°C/180°C Fan. Meanwhile, put the marmalade in a small saucepan and heat gently. As it begins to melt, add the butter and stir until combined and runny.
To stuff the chicken breasts, carefully lift the skin along one side and, using a teaspoon, push the cooled mushroom farci underneath the skin. Fold the skin back and reshape. Arrange the chicken breasts in a small roasting tin and spoon the marmalade mixture over the top.
Roast near the top of the oven for 20 to 25 minutes, or until golden and cooked through. Transfer the chicken to a serving dish using a slotted spoon and keep warm.
Scrape all the bits from the base of the roasting tin, then stir in the creme fraiche and lime juice. Place the tin on the hob over medium heat and reduce the sauce until thickened. Add more marmalade if the sauce is too sharp. Stir in the parsley and season to taste.
Mary recommends serving the chicken alongside baby new potatoes, green vegetables and the sauce.
