(for 2 small portions)
1/2 chicken breast with skin on
1/2 portobello mushroom
1/3 cup brown beech mushrooms
1/2 sweet onion
2 garlic cloves
pink salt & pepper
extra virgin olive oil
Chop the onion and the garlic and sauté it in 2 tbs of olive oil.
When the onion turns golden, add the mushrooms and season with salt and pepper.
Cook until the mushrooms become soft, remove the pan from heat and let the filling cool.
Cut the breast on the middle, beat it lightly with a meat beater and fill it with the mushroom stuffing and some pieces of good quality parmesan.
Use a thread to secure the filling inside the chicken breast.
Brush the chicken breast with some olive oil on all parts and place it (skin up) on a pan covered with parchment paper.
Roast it at 380 F for 30 minutes (until golden).
I served the chicken with garlic- rosemary potatoes and it was really delicious.
P.S. The Japanese mushrooms make a world of difference in most dishes I used them.