Baked butterflied Chicken with Shiitake mushrooms


Welcome to my latest clean eating recipe. This particular recipe is so tasty but also very very easy and quick.

Serves 2


¬Ĺ tbsp olive oil

2 skinless chicken breasts

80g shiitake mushrooms, trimmed

1 garlic clove peeled and chopped

2 shallots (or 1 onion) finely chopped

1 tbsp chopped parsley

1tsp vegetable bouillon powder dissolved in 100ml of hot water (you can use vegetable stock here)

6 cherry tomatoes

2 small sprigs fresh thyme

2 small sprigs fresh rosemary

1 lemon cut into 4 wedges



1. Preheat oven to 200c/ gas mark 6

2. Take a large piece of aluminium foil and oil the centre of the foil with a pastry brush

3. With a sharp knife carefully slice through the centre of the chicken breast horizontally to form a pocket. Do not cut all of the way through.

4. Fill the pocket with the mushrooms, garlic, shallots and parsley. Place on the oiled foil, draw up the sides and add the bouillon water and cherry tomatoes and sprigs of thyme and rosemary. Squeeze with lemon.

5. Scrunch up the foil to seal everything in and place on a baking tray in the oven for 10-15 minutes.

6. Remove from the oven and allow to rest in the foil for 5 minutes.

7. Transfer the foil parcels to the plates, open the parcels slightly and serve with a large salad.


Let me know what you think of this recipe…..

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