Serves 4
Cooking time: 30 - 40 minutes


  • 2 garlic cloves, finely chopped
  • 250g (1 punnet) button mushroom, sliced
  • 50g cheddar, grated
  • 4 Grain Field Chickens Chicken Breast Fillets
  • Salt, to taste
  • 1 x 44g chicken and mushroom cook in sauce
  • 400ml milk


  1.  Preheat the oven to 200°C.
  2.  To make the stuffing, sauté the garlic in a little butter and add the mushrooms, cook stirring occasionally until soft. Set aside.
  3.  Pat dry the chicken breasts and horizontally slice a slit through the thickest part of each breast to form a pocket.
  4.  Spoon a little cheddar into each pocket as well as a little mushroom mixture and fold over securing the opening with cocktail sticks.
  5.  Gently place into a roasting tray. Mix the cook in sauce with the milk and pour over ½ over the chicken, together with any mushroom mixture and bake until the chicken is cooked and tender. Remove the chicken from the oven tray and set aside.
  6.  Place the tray on the stove and add the reserved cook in sauce mixture and cook until it has thickened. Place the chicken fillets on a serving dish and pour over the mushroom sauce. Serve with roast potatoes, roast vegetable or just a a fresh green salad.