Chicken Breasts Stuffed with Oven Roasted Mushroom Pate with Whisky Sauce
Ingredients
- 4 whole skinless chicken breasts
- 100 g Castle MacLellan Oven Roasted Mushroom Pate
- 8 slices Parma ham
- Olive oil
For the Whisky sauce:
- 25 g butter
- 1 whole, medium shallot finely chopped
- 125 ml Scottish whisky
- 400 ml beef stock
- 2 tsp Dijon mustard
- 100 ml creme fraiche
Instructions
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Preheat oven to Fan 170 C, 190 C, Gas 5.
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Using a sharp knife make a slit along the edge of each chicken breast to form a small pocket.
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Spoon a quarter of the Mushroom Pate into each pocket and enclose within the chicken breast.
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Wrap each filled chicken breast in 2 slices of Parma ham, making sure that the cut edge is completely covered to prevent the filling from leaking out during cooking.
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Place the chicken in a lightly oiled ovenproof dish. Cover with foil and cook in pre-heated oven for 15 minutes, then remove the foil and continue to cook for a further 10-15 minutes until the chicken juices run clear and it is thoroughly cooked through.
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Whilst the chicken is cooking make the whisky sauce. Melt the butter in a saucepan over medium heat, add the shallot and fry until soft and light golden in colour.
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Increase the heat and add the whisky, then simmer for 2-3 minutes until reduced by half. Stir in the stock and Dijon mustard, simmer for about 10 minutes until reduced by about 3/4 and the mixture is slightly thickened.
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Stir the creme fraiche through the sauce and bring to simmering point. Season to taste then remove from the heat and keep warm.
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Serve the stuffed chicken breasts with a little of the whisky sauce poured over and with a selection of seasonal vegetables.
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Tips: For a traditional Burns Night Supper serve with Neeps & Tatties