Ingredients:

1 tbsp olive oil

2 chicken breasts

handful of mushrooms, sliced

1 red onion, sliced

2 garlic cloves sliced

2 tbsp freshly chopped coriander

2 thick slices of mozzarella

1 tbsp butter

3 tbsp double cream

salt and pepper

Directions:

1. Fry the chicken breasts on each side for a minute to brown.

2. Take a large piece of foil and place the mushrooms, onions, half the garlic and three quarters of the coriander in the centre.

3. Place a slit down the centre of each chicken piece and stuff the mozzarella and remaining garlic inside the slit.

4. Place the chicken on the bed of mushrooms and onions.

5. Add half a tbsp of butter to the top of each chicken piece and sprinkle with the remaining coriander.

6. Wrap the foil parcel tightly at each end and place the parcel into the Slow cooker. Cook on low for 4 to 5 hours until the chicken is cooked through.

7. Remove the parcel carefully from the Slow cooker, open the parcel and drain off the liquid that had been created from steaming, into a pan. Add the double cream to liquid and bring to the boil, season to taste.

8. Serve the chicken along with the mushrooms and onions and cream sauce poured over.

Bon Appetit!