Mushroom & Herb Stuffed Chicken Breasts

• 4 chicken breast fillets
• 4 ml mixed herbs
• 100 ml cream
• 25 ml brandy
• 2 slices bread, cut into 4 triangles, deep fried
• Stuffing
• 2 stalks celery, chopped
• 1 onion, chopped
• 50 g mushrooms, sliced
• 200 ml fresh breadcrumbs
• 2 ml dill
• salt and pepper
• 1 egg, beaten to moisten
• 5 ml butter

1. Saute the celery, onion and mushrooms for 5 minutes, stir in crumbs, dill, salt and pepper.
2. Remove from the heat, cool, add enough egg to moisten.
3. Cut pockets into breast as deeply as you can without cutting through.
4. Stuff pockets with filling, secure openings with toothpicks.
5. Place in a buttered casserole dish, sprinkle with herbs.
6. Cover with foil and bake at 170u0b0C for 35 minutes.
7. Remove from oven, remove foil, place over medium heat on top of the stove, pour over brandy and light flame (flambe), add cream and allow to bubble.
8. Brown under a grill if necessary.
9. Serve garnished with bread triangles.

chicken, mixed herbs, cream, brandy, bread, stuffing, stalks celery, onion, mushrooms, fresh breadcrumbs, dill, salt, egg, butter

Taken from www.food.com/recipe/mushroom-herb-stuffed-chicken-breasts-14153 (may not work)