Chicken Breast Fillets With Picon Bejes-Tresviso Cheese

1. 1

   Using a sharp knife, cut horizontally almost through each chicken breast, then open up and flatten to form one large fillet.

2. 2

   Remove any skin and fat.

3. 3

   Cut off the base of the mushroom stems, wash quickly, then dry and dice.

4. 4

   Remove the rind from the cheese and cut into pieces.

5. 5

   Saute the mushrooms and cheese in half the oil in a non-stick frying pan for 5 minutes.

6. 6

   Set aside 2 tbsp of mixture for the sauce.

7. 7

   Season the chicken fillets then spread with the cheese and mushroom mixture.

8. 8

   Roll up and fasten with cocktail sticks.

9. 9

   Brown the chicken rolls in a frying pan with the rest of the oil for 2 minutes, then cover and cook over medium heat for 8 minutes.

10. 10

    Remove from the pan and keep warm.

11. 11

    Add the reserved filling and blend with chicken stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.