Mushroom chicken roll

INGREDIENTS

For the mushrooms paste:

• 200g of sauté mushrooms
• Salt
• Pepper
• For the roll:
• 700g of chicken breasts
• Salt
• 200g of speck
• 150g of smoked cheese
• Olive oil
• Rosemary

For the sauce

• Cooking liquid (filtered)
• 7g (1 tbsp) of flour
• Vegetable oil
• 300g of mushrooms
• Salt
• Pepper

METHOD

1. Add the sauté mushrooms, salt, and pepper into the food processor and mix until all become a paste.

2. On the baking tray covered with parchment paper arrange the chicken breasts in two rows and cover them with one sheet. Roll out with the rolling pin to flatten them and bring together them well.

3. Arrange speck and smoked cheese on top. Spread the prepared mushrooms paste and level it up with a spoon.

4. Roll it out with the help of the parchment paper and tie it well with the cooking string on all sides. Transfer the roll to the baking tray and pour the olive oil on top. Add the sprigs of rosemary and transfer to the oven and bake at 180°C/360°F for 50 minutes.

5. Filter the cooking liquid from the roll and mix it with the flour. Pour a drizzle of oil into a pan, add the mushrooms and fry until they are soft. Add the cooking liquid, season with salt and pepper, and mix to combine all.

6. Remove the parchment paper and cooking string and transfer the roll to the plate. Pour the prepared mushrooms sauce over. Cut on slices and serve.