Chicken Stuffed with Enoki Mushroom, Sun-dried Tomato & Bacon

Paleo – serves 2


  • 4 large chicken thighs, pounded flat
  • 2 rindless bacon rashes, cut in half lengthways
  • 10 semi sun-dried tomatoes
  • 50g enoki mushrooms
  • 50g baby spinach
  • 6 large portobello mushrooms
  • 1 large zucchini, julienned
  • Dash of olive oil
  • Handful of fresh mint, torn roughly
  • Squeeze of lemon juice
  • 15g pinenuts, toasted
  • 1 bunch brocollini


  • Preheat oven to 180 degrees
  • Pour boiling water on top of spinach and drain
  • Lay chicken thighs smooth side down. Place 1/2 a bacon rash, a small bunch of enoki, two sundried tomatoes and a small portion of spinach in the middle of the chicken thigh. The amount of spinach/mushrooms will depend on the size of your chicken. Wrap the chicken around the filling and place (join side down) into a large baking dish
  • Season chicken with black pepper and a dash of olive oil and cook in the oven for 20 minutes, then leave to rest for a couple of minutes
  • Heat remaining olive oil in a small frypan, and place portello mushrooms flat in the pan. Cook for 3 minutes on medium heat, then flip to the other side and continue to cook for a further 5 minutes, adding extra olive oil if the pan gets too dry
  • Place zucchini, mint and remaining spinach in a bowl. Add lemon juice and toasted pinenuts and mix through
  • Steam brocollini
  • Serve

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