Mel Christensen

Mel Christensen

Top Posts & Pages

Smoked Garlic, Mushroom & Antipasto-Stuffed Chicken Breasts - *Gluten Free, Low Carb, Egg Free, Nut Free, Grain Free Option


You will often hear me banging on about the importance of getting out of your comfort zone but I’ve gotta tell you, between battling with the trickle fed internet connection we have out here in rural NSW and the challenges of navigating my way around my husbands MAC (aaaahhhh new technology!) … I’ve gotta tell you I’ve had just about enough challenge for one day. Besides, I’m on holiday and we are blessed to be in the comfort of a beautiful hilltop county home in the midst of the most amazing thunderstorm.

So back to my comfort zone I go … It’s time to bake!

Oh and, by hook or by crook, I managed to type out and post THAT recipe. Thanks for your patience (you have far more than me I’m sure!). Click here and enjoy!!


Smoked Garlic, Mushroom & Antipasto-Stuffed Chicken Breasts

Gluten Free, Low Carb, Egg Free, Nut Free, *Grain Free Option



  • 4 medium Chicken breasts with skin and any visible fat removed
  • 4 heaped tbsp. Smoked Mushroom & Garlic Paste (*see recipe below)
  • 200g good quality antipasto mix (one containing mushrooms is ideal)
  • 4 large “fingers” of mozzarella cheese (about 50g each depending on how cheesy you like it!)

*Please note that you will also need Kitchen Twine which is always found in an obscure part of the supermarket – stationery or kitchenware … I never know!



  1. Place each chicken breast between two pieces of baking paper or plastic wrap, or in a resealable plastic bag. Starting in the centre and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.
  2. Spread each flattened breast with one heaped tablespoonful of mushroom paste.
  3. Place your Mozzarella piece along the centre of the breast and then the antipasto snugly beside the cheese.
  4. Taking one end of the breast and carefully fold it over your stuffings then using a tucking and rolling motion form your wrapped chicken breast into a parcel.
  5. Wrap your parcels in the twine.  I like using one 1.5m piece and tying it up kind of like a corset but some people prefer to use several smaller pieces.  And some people use toothpicks.  Up to you.
  6. Place your wrapped parcels side by side in a deep-ish oven tray and place under hot grill, turning until you see the melted cheese start to ooze out the ends and when the chicken feels firm to the touch telling you that the meat is cooked through.  This will happen quicker than you think so it’s important to keep an eye on them so as to not overcook the meat.  Nothing worse than dried out chook breasts!
  7. Let stand while you plate up a nice green salad.  Then cut off your twine and serve with salad.


Mushroom and Smoked Garlic Paste



  • 2 cups chopped sliced Swiss brown mushrooms (or an exotic blend or even regular button mushrooms will do)
  • 7 large cloves smoked garlic (or roasted garlic)
  • 1 cup + 2 tbsp. Greek yogurt
  • 100ml dry white wine (I used Chardonnay)
  • Small handful of fresh thyme
  • 1 cup chopped spring onions (about 3-4)
  • ½ tsp. dried chillies
  • Juice of one lemon
  • 1 tbsp. cornflour (or tapioca flour for grain free option) –reduce to 1 tsp for sauce version.
  • Pink Himalayan rock salt
  • Freshly ground black pepper



  1. Peel head of garlic and place cloves into food processor, or chop finely by hand.
  2. Add yogurt and process (or stir together in small bowl) until smooth.
  3. In a medium-sized saucepan, heat 2 tbsp. olive oil. Add mushrooms, and sauté for 2-3 minutes until they start to soften. Add the wine and the garlic-yogurt mixture, and bring to simmer. Add the herbs, chilli and spring onions, squeeze over the lemon juice, and simmer until mixture reduces slightly.
  4. Whisk the cornflour into a cup containing 2 tbsp. of yogurt, add to sauce, and simmer a minute or two until thickened to spreadable consistency.
  5. Season to taste with salt and pepper.
  6. Refrigerate until needed.