Mustard-stuffed Chicken with Piri-Piri & Mushrooms

Serves 4
1tsp basil
1tsp rosemary
1tbsp multigrain mustard
1 lemon, juiced (ss) (sff)
4 Chicken breasts (s) (ff)
8 rashers of smoked bacon (ff)
30g cheddar, grated (1Hea)
45g Mozzarella, ripped into small pieces (1Hea)
Schultz Piri-Piri, mixed with lemon juice to produce a paste.
125g button mushrooms, sliced (s) (sff)
1 onion, finely chopped (s) (sff)
1 cup of frozen peas (ss) (ff)
1 Tsp “very lazy” garlic (sff)
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
300mL skimmed milk (6 Syn/2=< 1.5 Syn) or 1Hea
Preheat the oven to 180c.
Mix the cheeses, mustard & spices together, cut a slit in each chicken breast, add the mix then cover the chicken with 2 rashers of bacon each. Place in an oven-proof dish and cover with the Piri-Piri paste.
Wash your hands & utensils!
Cook for 20-25 mins until browned and fully cooked.
In the meantime prepare the sliced mushrooms, spray a pan with Fry Light and add the onion, garlic & ginger, cook for 5 mins add the mushrooms and cook for 5 mins, add the peas, make up the sauce as per the packet instructions, add to the mushrooms and mix until fully cooked and thickened.
Credit: Pete’s Recipe Book

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