Steamed Butterfly Chicken Breast with Vegetable Medley

What you’ll Need: 🗒️ ⠀

1 tbsp olive oil 

4 skinless chicken breast 

125g button mushrooms

1 garlic clove

4 shallots 

1 Oxo Chicken stock cube, dissolved in water

12 cherry tomatoes 

4 thyme sprigs 

4 rosemary sprigs 

1 lemon


  1. Preheat oven to 200c.
  2. Cover baking tray with aluminum foil and oil with brush
  3. Slice chicken horizontal to form a pocket in the breast
  4. Fill pocket with mushrooms, garlic, shallots and parsley
  5. Pour Oxo chicken stock onto bake try and place chicken breast into stock
  6. Add sliced vegetable around chicken with a squeeze of lemon
  7. Scrunch foil to seal and bain in oven for 15 mins
  8. Allow to rest for 5 mins then serve.

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