To make the mushroom farci, melt the butter in a saucepan over a low heat. Add the shallots and cook for 3–4 minutes. Add the mushrooms, toss quickly, then cover with a lid and cook for a few moments. Remove the lid and fry until the vegetables are soft and the liquid has evaporated.

Remove the pan from the heat, add the breadcrumbs and egg and season well with salt and ground black pepper. (Do not add all the egg, if it seems too wet.) Set aside to cool.

Preheat the oven to 200°C/180°C Fan/Gas 6.

Measure the marmalade into a small saucepan and heat gently. As it begins to melt, add the butter and stir well until it is combined and runny.

To stuff the chicken breasts, carefully lift the skin along one side and, using a teaspoon, push the cooled mushroom farci underneath the skin, then fold it back and reshape. Arrange the chicken breasts in a small roasting tin and spoon the butter and marmalade mixture over the top. Roast near the top of the preheated oven for about 20–25 minutes until golden and cooked through. Transfer the chicken to a serving dish and keep warm while making the sauce.

Scrape all the bits from the base of the roasting tin, then stir the crème fraîche and lime juice into the tin and mix well. Place the tin on the hob over a medium heat and reduce the sauce to a coating consistency. If the sauce is a little sharp, add some more marmalade. Stir in the parsley and season to taste.

Serve the chicken with new potatoes, green veg and the sauce alongside.

Mary’s Tips: Can be assembled up to 8 hours ahead and cooked to serve. The raw stuffed chicken breasts freeze well.