The deliciously moist chicken stuffed with a herb filling is hard not to love!
Preheat oven to 180°C.
Finely chop herbs, and combine with ricotta and egg. mix well.
Gently cut a pocket in the middle of the chicken breasts, and spread around 30g of the ricotta/herb mixture into the cavity of each chicken breast, using your fingers.
Heat Saute Pan on medium heat.
Roughly chop the flat and Swiss brown mushrooms.
Add 1 tablespoon of olive oil to the pan, add all the mushrooms.
Place chicken on top of mushrooms and sprinkle with remaining oil. Place lid on pan, and put in the oven for 20 minutes.
Remove lid season with salt and pepper and continue to cook uncovered, for a further 10 minutes.
Test to ensure chicken is cooked (insert skewer in centre, if juices run clear it is cooked through).
Remove chicken from pan and keep warm.
Add verjuice to the pan, and deglaze.
Add the cream, stir gently and bring to the boil.
Serve chicken with mushroom sauce and accompanied with a salad of green leaves.
Lite cream can be used for low fat version.