* 25g mixed dried mushrooms
* 4 large skinless chicken breast fillets
* 1 handful fresh thyme sprigs, leaves picked
* 1 splash chilli oil, (optional)
* 1 tbsp olive oil
Method: Put the dried mushrooms in a small bowl. Just cover with boiling water, and leave to soften for 30 minutes. Drain through a sieve, reserving the soaking liquid.
Slice the chicken breasts lengthways to form a pocket – be careful not to cut all the way through. Season well with salt and black pepper, and scatter with half of the thyme leaves. Put the soaked mushrooms, remaining thyme, and chilli oil (if using), in a bowl and season well. Mix together, then stuff each chicken breast with the mixture, and fold over the top to seal.
Heat the oil in a large frying pan over a medium-high heat. Carefully add the chicken, pocket-side down. Leave to cook undisturbed for 6–8 minutes, then turn over and cook the other side for about the same time until cooked through. Remove from the pan, and set aside to keep warm.
Pass the reserved soaking liquid from the mushrooms through a fine sieve, then add to the pan. Increase the heat, and let boil and reduce by half. To serve, spoon a little of the reduced mushroom stock over the chicken, and serve with creamy mashed potato.
