200g Perfection Fresh Mushrooms, pulsed in a food processor till finely chopped

1 small onion, peeled and finely chopped

1 tablespoon Devondale Salted Butter

1/4 teaspoon ground nutmeg

1 tablespoon fresh thyme leaves

1/4 cup parsley, chopped

2 cloves of garlic, chopped

2 chicken breasts skin on, bone in

1 tablespoon butter, melted

1 tablespoon olive oil

Salt

Pepper

1 bunch of baby carrots, roasted

1 cup of cooked and buttered peas

Preheat the oven to 190°C.

In a medium sized skillet over moderate heat melt butter. Sweat the onions, garlic and thyme till translucent.

Add the chopped mushrooms, parsley and a pinch of salt. Let it cook till tender.

To prepare the chicken breasts, push index finger between the flesh and skin of the wing end of the breast to make a pocket. Be careful not to pierce the thin connective membrane.

Once the mushrooms have cooled, place them into a piping bag. Pipe the mushroom under the skin of each breast. Season with salt and pepper.

In a medium-sized, ovenproof fry pan, heat the olive oil and butter till it foams.

Lay the chicken breasts skin side down and cook for several minutes till golden. Turn over and place into the oven for a further 5-8 minutes or until cooked through.

Remove from the oven and allow to rest for 5 minutes before carving.

Plate the chicken with roasted carrots and buttered peas. Serve hot.