Begin by preparing your mushroom pilaf ingredients. When ready, heat the vegetable oil in a saucepan then add the large chunks of mushroom and stir fry for one minute. Now add a twist of salt and pepper along with the powdered fenugreek then pour over the gluten free vegetable stock, give it a good stir and add the thyme sprigs then place a lid on the saucepan. When it comes to a simmer, lower to the lowest flame and leave to steam for 30 minutes.

In the meantime, clean the chicken breasts of any sinew or fat with a sharp meat knife. When done, slice a pocket into the top (being very careful not to cut through so you really have a pocket) and set aside. Wash the basil leaves and shake off before using a different chopping board and knife to finely chop then add to the ricotta in a bowl with another twist of salt and pepper. Mix thoroughly then use a spoon to add into the pocket in the chicken breast using your fingers to pack it in. When all the mix is used up, take a skewer and close the breast over the pocket. Now heat another dessert spoon of vegetable oil in a frying pan and when hot place the chicken breasts in top side down (the side with the pocket) and cook on a medium heat for five minutes. When the time is up, flip and cook the breasts on the other side for five minutes before removing to plates and taking out the skewers. Place the frying pan back on the heat and add the water followed by the soured cream and mustard then use a spatula to mix it all together while releasing any crispy bits from the bottom of the pan, then simmer and reduce for another five minutes stirring regularly. Serve the rice to the plates with the breasts and top with the sauce.