Mary Berry has shared her recipe for watercroft chicken, a stuffed chicken breast dish that she describes as a 'trusted family favourite'. The recipe features a lime marmalade glaze and a creamy lime and parsley sauce, making it suitable for a dinner party or Sunday lunch.
To prepare the mushroom farci, melt butter in a saucepan and cook shallots for three to four minutes until tender. Add mushrooms, cover and cook for several minutes, then remove the lid and cook until the liquid evaporates. Off the heat, fold in breadcrumbs and enough beaten egg to bind, then season with salt and pepper and set aside to cool.
Preheat the oven to 200°C (180°C Fan). In a small saucepan, gently heat lime marmalade with butter until combined and runny. Stuff the chicken breasts by lifting the skin and pushing the cooled mushroom farci underneath, then reshape. Arrange the chicken in a roasting tin and spoon the marmalade mixture over the top.
Roast near the top of the oven for 20 to 25 minutes until golden and cooked through. Transfer the chicken to a serving dish and keep warm. Scrape the roasting tin bits, then stir in crème fraîche and lime juice. Heat on the hob over medium heat to reduce the sauce until thickened. If too sharp, add more marmalade. Stir in parsley and season to taste. Serve with baby new potatoes and green vegetables.
