1. Preheat oven to 200°C. Place mushroom, shallot and tarragon in a food processor; pulse to combine.
2. Heat olive oil in a large frypan set over medium heat.
3. Add mushroom mixture; cook until moisture evaporates and mushroom is golden brown, about 6 minutes. Stir in goat’s cheese.
4. Spread mushroom mixture under the skin of each chicken breast. Roast on a baking tray until cooked through, about 25 minutes.
Nutritional Info per serving
1,645 kJ (392 cal), 40g protein, 1g carbs, 1g fibre, 25g fat (8g sat fat), 182mg sodium
A delicious savoury breakfast. Drizzle over with honey for added sweetness.
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