Porcini-stuffed chicken
A fresh, simple to cook stuffed chicken dish in a parsley and port-based sauce that can be prepared in advance.
Ingredients
- 25g dried porcine mushrooms
- 300ml boiling water
- 75g butter, softened
- 2 large garlic cloves, crushed, plus more for the roasting tin
- A small bunch of basil, chopped
- 6 small boneless, skinless chicken breasts
- 12 thin archers of streaky bacon, stretched if necessary
- 2 tablespoons of chopped parsley
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