Makes 8 generous servings

Preparation time: 40 minutes

Cooking time: 45 minutes

Oven temperature: 180°C

• 6 large chicken breasts (with skin), deboned

• 15ml each olive oil and butter

• 45ml white wine

• 250ml cream

• 2 lemon leaves

• 400g spaghetti, al dente

• Parmesan shavings and basil to serve

• truffle oil (optional)


• 15ml each olive oil and butter

• 400g mixed mushrooms, chopped

• 2 leeks, chopped

• 1 fennel bulb, thinly sliced

• 4 thyme sprigs

• a few basil and fennel leaves, chopped

• 200g ricotta cheese or feta cheese

1 Prepare the filling Heat the oil and butter and sauté the mushrooms until golden brown. Remove and then fry the leeks and fennel in the same pan until glossy. Remove from the heat and return the mushrooms to the pan, followed by the herbs and ricotta, salt and pepper to taste. Allow to cool.

2 Preheat the oven. Cut a slit in each chicken breast and stuff it with the filling; tie with kitchen string. Heat the oil and butter, and fry the chicken until golden brown all over. Season with salt and pepper and remove. Add the wine to the pan and loosen any browned bits. Add the cream and lemon leaves and cook for 3 minutes.

3 Arrange the chicken in an ovenproof dish and pour the cream sauce on top. Bake for about 20 minutes or untilthe chicken is cooked through.

4 To serve Let the chicken rest on a cutting board for 15 minutes (remove the kitchen string). Cut into slices and arrange on a serving platter. Mix the cream sauce through the spaghetti and add to the serving platter. Then sprinkle Parmesan cheese and basil on top and serve immediately. A few drops of truffle oil are an optional extra.