ready in 55 min.
1 Measuring cups, 1 Teaspoon, 1 Cocktail shaker
Heat the oven to 200°C (220°C in a fan oven), 400°F, gas 6.
Heat the butter in a pan and from the mushrooms and the shallots for approx. 5 minutes. Season with salt and ground black pepper and set aside.
Cut the chicken breasts down the side to create a pocket. Season the meat with salt and ground black pepper and stuff with the mushroom filling. Close with toothpicks.
Heat 2 tbsp sunflower oil in a pan and fry the chicken breasts on all sides. Remove from the pan and place in a greased, oven-proof dish.
Brush with the remaining oil, sprinkle with sesame seeds and paprika powder and bake for 25-30 minutes. Serve with cherry tomatoes.