Serrano-Wrapped Shiitake-Stuffed Chicken with Buttered Savoy Cabbage
Course: MainCuisine: Fusion cuisineDifficulty: Easy2
servings15
minutes30
minutesStuffed Shiitake Mushroom Chicken Breast with Savoy Cabbage is a delightful fusion of rich, earthy flavors and delicate textures. Tender chicken breasts are stuffed with a fragrant mixture of sautéed shiitake mushrooms, shallots, and ginger, seasoned with umami-packed red miso paste, then wrapped in savory Serrano ham for an irresistible, crispy finish. Paired with buttery savoy cabbage and shiitake mushrooms, this dish balances indulgence with a light, wholesome touch. The thyme and garlic-infused butter basting adds depth to the chicken, while the fresh parsley garnish brings a hint of freshness to every bite. This low-carb, flavorful dish is perfect for a sophisticated dinner that’s both satisfying and healthy.
Ingredients
2 chicken breasts
125g shiitake mushrooms, chopped
4 shiitake mushrooms, sliced
1 shallot, finely chopped
1 garlic clove, grated
1 garlic clove, crushed
1 sprig of thyme
8g ginger, grated
1 tsp red miso paste
10ml water
5 slices of Serrano ham
160g savoy cabbage, sliced
50g butter, cubed
Rapeseed oil
Ground rock salt
Ground black pepper
Fresh parsley, finely chopped (for garnish)
Directions
- Prepare the filling:
Heat a cast iron skillet over medium heat and add some rapeseed oil. Sauté the shallot, garlic, ginger, and chopped shiitake mushrooms until fragrant. Stir in the miso paste and water until the paste dissolves. Season with salt and pepper, then set aside. - Stuff and wrap the chicken:
Butterfly the chicken breasts (slice them open, but don’t cut all the way through). Season with salt and pepper. Spread the mushroom mixture inside the chicken like a sandwich, roll them up, and wrap each one with Serrano ham slices. - Cook the chicken:
In the same skillet, melt some butter and add thyme and crushed garlic. Return the stuffed chicken to the skillet, basting with butter as it browns. Once golden, add the sliced shiitake mushrooms, mix with more butter, and then transfer the skillet to a preheated oven at 180°C (fan) for about 20 minutes. - Blanch the cabbage:
While the chicken cooks, bring a pot of water to a boil. Blanch the savoy cabbage briefly, then shock it in ice water or run it under cold water to stop the cooking process. Set aside. - Finish the dish:
Once the chicken is cooked, remove it from the skillet and keep it warm. Add the cabbage to the skillet, mixing it with the remaining shiitake mushrooms and butter. Season with salt and pepper. - Serve:
Slice the chicken breasts and serve over the cabbage and mushrooms. Drizzle any leftover sauce from the skillet over the top. Garnish with fresh parsley.
Enjoy!
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