Wash the chicken breasts and pat dry. Cut a pocket into each chicken breast. Clean the mushrooms and cut into small cubes. Peel the onion and garlic and cut into small cubes.

Heat the clarified butter in a pan and sauté the onion with the garlic. Add the mushrooms and cook with them. Season the whole thing with salt, pepper from the mill and Chinese spices. Now add the soy sauce and let it boil down. Season again to taste and fill the chicken breasts. Close the pockets with meat skewers.

Sear the chicken breasts in clarified butter, place in a baking dish and cover with aluminum foil and cook in the oven at 180 ° C for 15 minutes. We ate Brussels sprouts and mushrooms casserole (see my KB) and mashed potatoes with it. Bon Appetit.