Stuffed and roast chicken breast and mushrooms recipe
 Anna Haugh's meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel. 2 potatoes, peeled2 tbsp olive oilpinch garlic powder pinch onion powder 2 potatoes, peeled 2 tbsp olive oil pinch garlic powder pinch onion powder 200g/7oz sausagemeat 1 large sprig parsley, finely chopped50g/1¾oz hazelnuts, roughly chopped4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast12 slices smoked pancettasalt 200g/7oz sausagemeat 1 large sprig parsley, finely chopped 50g/1¾oz hazelnuts, roughly chopped 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast 12 slices smoked pancetta salt 100g/3½oz salted butter, plus extra to finish the sauce1 garlic clove, roughly chopped 10 sage leaves450g/1lb girolle mushrooms, cleaned200ml/7fl oz chicken stock 100g/3½oz salted butter, plus extra to finish the sauce 1 garlic clove, roughly chopped 10 sage leaves 450g/1lb girolle mushrooms, cleaned 200ml/7fl oz chicken stock Method Preheat the oven to 190C/170C Fan/Gas 5. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce.