Chicken With Mushroom Stuffing And Butternut Squash

1. Preheat the oven to 180°C. 
2. Wash the dried mushroom, pour over the boiling water, and leave to stand for 5 minutes. Drain and finely chop. 
3. Heat the oil in a non-stick pan, add the fresh and fried mushrooms, and cook over medium heat for 10 minutes or until they are beginning to brown and any liquid has evaporated. Allow it to cool. 
4. Put the soft cheese in a bowl, stir in the mushrooms, and season to taste. Mix well                    
5. Using a sharp knife, make a lengthwise cut in each chicken breast to form a packet. spoon in the mushroom mixture. Wrap 1 slice of beef bacon around each chicken breast and enclose foil to mark a parcel                  
6. Put the chunks of squash on a roasting dish. Add the chopped herbs and pepper, then drizzle with oil. Stir to coat. 
7. Place the chicken parcel on top of the butternut squash and bake for 30 minutes. Remove the foil and return the chicken and squash to the oven for a further 10 minutes, or until the chicken is cooked. Serve immediately.

COOK'S TIPS
                    

• You can replace the butternut squash with any other type of squash or pumpkin                    
• For a different effect, you can puree the cooked squash and serve it topped with the chicken                 

• Dried Mushroom 7ml
• Boiling Water 100ml
• Olive Oil 5g
• Fresh Brown-Cap Mushroom, Finely Chopped 25g
• 95% Fat-Free Soft Cheese 25g
• Skinless Chicken Breasts  125g
• Slices Beef Bacon, Trimmed Of Any Fat 2 SLICES
• For The Squash  
• Peeled Weigh, Butternut Saquas, Deseed And Cut Into 2-Cm Chunks 625g
• Chopped Fresh Rosemary 15ml
• Chopped Fresh Oregano 15ml
• Ground Black Pepper to taste
• Olive Oil 5ml