Instructions: For the mushroom farce melt the butter in a pan on the boiling plate add the shallot and cook for about a minute.

Cover and transfer to the floor of the simmering oven for 10 minutes.

Add the mushrooms toss quickly in the butter and shallot mixture and cook for another 2 minutes on the boiling plate. Remove from the heat add the breadcrumbs and egg and season well (do not add all the egg if it seems too wet).

Leave to cool.

Put the marmalade into a small saucepan and heat very gently on the simmering plate.

As it begins to dissolve add the butter and stir well until it is all combined.

To stuff the chicken breasts carefully lift the skin down one side and using a teaspoon push the mushroom farce underneath then fold back.

Put the six chicken breasts into the large greased roasting tin season and spoon the butter and marmalade mixture over the top.

Cook in the roasting oven in the highest position for about 15 minutes until golden brown and the chicken is just cooked through.

Transfer the chicken to a warmed serving dish using a slotted spoon and put into the simmering oven while making the sauce.

To make the sauce scrape all the bits from the base and sides of the roasting tin add the creme fraiche and lime juice and stir well.

Return to the floor of the roasting oven for 5 minutes.

Let the sauce bubble stir well then add parsley season to taste and serve with the chicken.

Some radicchio or chicory would make a good garnish.

A great recipe for entertaining as much of the work can be done well in advance. You can also adapt the recipe for quail (watercroft quail).

Serves 6

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