Chicken breasts on a mushroom bed

Ingredients

• or white mushrooms
• 6 chicken breast fillets
• olive oil - 2 tbsp.
• garlic - 2 cloves
• butter
• 2 large shallots
• ground black pepper
• salt
• 2 tbsp. l. finely chopped chervil, thyme
• or onion noodles
• Champignon
• 300 g shiitake, chanterelle

Cooking

Step 1

Peel the legs of the mushrooms, then chop all the mushrooms. Peel onion and garlic, finely chop. Heat the olive oil in a frying pan, add the onion and garlic, cook for 3 minutes, then add the mushrooms and fry them over medium heat until golden brown, for 5 minutes. Season with salt and black pepper to taste and let cool slightly. Separate a small fillet from each breast (the inner part that separates easily), chop it in a food processor, add the mushrooms and chop again. Divide the mushroom mixture into 6 equal portions. Lay parchment on a baking sheet. Dry the breasts with a paper towel and lightly beat with a hammer to the same thickness (at the same time cover with cling film). Sprinkle the cut pieces with salt and pepper. Take a square piece of cling film, put the chicken breast on it with the smooth side down, put the mushroom mixture on top of it. Then gently wrap it all in foil, twisting the edges. Carefully cut off excess film. Repeat the same with the remaining breasts. Lay the rolls out on a baking sheet. Bake in an oven preheated to 170˚C for 10-12 minutes. Remove, let stand for another 10-12 minutes. and remove the film.