Tasharah Chambers 11williams

Mushroom-Stuffed Chicken Breast

 Prep Time: 10 minutes

 Cook Time: 20 minutes

 Yield: 2 serving

Ingredients

▢2 x 220g / 7oz chicken breast skinless boneless (Note 1)

▢3/4 tsp salt

▢1/4 tsp pepper

▢30g / 2 tbsp unsalted butter

▢200g / 7 oz mushrooms, sliced 3mm (1/8″) thick (~2

heaped cups)

▢2 garlic cloves, finely minced

▢1/2 tsp thyme leaves (Note 2)

▢2 cups baby spinach (Note 3)

▢80 g / 3oz mozzarella, sliced (or other melting cheese)

▢1 tbsp olive oil

Instructions

1. Preheat oven to 200°C/390°F (180°F fan)

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2. Debone chicken breast. Cut pockets into each chicken breast, being sure not
to cut all the way through. Cut on the side with the fold in the meat, to keep
the smooth side intact.

3. Season the inside and outside of the chicken with half the salt and pepper.
4. Add water to boil for the breadfruit then place them and let it cook for 10-15
minutes.
5. Mushroom filling: Melt butter in a heavy based oven proof skillet over high
heat.
6. Add mushrooms and cook for 3 minutes until they start to turn pretty
golden. Then add garlic, thyme, remaining salt and pepper and continue
cooking for a further 2 minutes until mushrooms are nice and golden.
7. Add spinach: Add baby spinach and stir until wilted – about 30 seconds.
8. Stuff mushroom mixture into the pocket of each chicken, then top with
cheese.
9. Seal with toothpicks as best you can – it doesn’t need to be fully sealed. Just
mostly sealed.
10.Sear chicken: Give the pan a quick wipe with paper towels. Heat oil over
medium high heat. Sear each side of the chicken breast for 1 1/2 minutes
until golden.
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11.Bake 15 minutes: Transfer the skillet to the oven and bake for 15 minutes, or
until the internal temperature of the chicken is 65°C/149°F (chicken flesh,
not the mushroom filling).
12.Rest 5 minutes: Remove from tray onto a plate, loosely cover with foil and
rest for 5 minutes. Serve!
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Breadfruit Mash
 Prep Time: 5 minutes

 Cook Time: 15 minutes

 Yield: 4 serving

Ingredients
 1lb or ½ small breadfruit
 4 tbsp cooking oil
 Salt to taste
 2 cup cow’s milk
 4 tbsp butter
 1 tsp black pepper

Instructions

1. Peel breadfruits and add to boiling water with some salt and cooking oil for
8-10 minutes
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2. Add the milk slowing in equal parts to the mixture and allow it to simmer
for about 8-10 minutes

3. Remove boiling breadfruit from flame and

drain the water
4. In the same pot, add black pepper and mash breadfruit well
Tasharah Chambers 11williams

Roasted Vegetables
 Prep Time: 10 minutes

 Cook Time: 30minutes

 Yield: 4 serving

 Cauliflower & broccoli

 Red & yellow peppers
 Red onion
 Seasoning blend

Instructions

Step 1: Chop the vegetables.

Step 2: Coat with olive oil, seasonings and salt.
Step 3: Bake at 450 degrees, rotating pans about halfway
through. Do not stir!
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Teriyaki Sauce
 Prep Time: 2 minutes

 Cook Time: 8 minutes

 Yield: 8 tablespoons 1x

Ingredients

 1 cup water

 ¼ cup soy sauce

 5 teaspoons brown sugar

 1 tablespoon honey, or more to taste

 ½ teaspoon ground ginger

 ¼ teaspoon garlic powder

 2 tablespoons cornstarch

 ¼ cup cold water

Instructions
1. Gather all ingredients.
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2. Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic
powder in a saucepan over medium heat. Cook until nearly heated through,
about 1 minute.

3. Mix cornstarch and 1/4 cold water together in

a cup; stir until dissolved. Add to the saucepan.

4. Cook and stir sauce until thickened, 5 to 7 minutes and enjoy!

Tasharah Chambers 11williams

Presentation of Dish