Stuffed Chicken Breasts With Mushrooms & Cheese

                                                                                                                                                  Serving: 4
 

Ingredients:

•      4 chicken breasts
•      150 g of melted cheese
•      100 g of small mushrooms
• >      1 shallot
•      salt and freshly ground pepper
•      1 tbsp butter
•      1 tsp vegetable oil
•      For the vegetables:
•      About 500 grams of baby carrots and green asparagus
•      3 tbsp butter

Preparation Steps:

Preparation time: 30min> Cooking time: 25min

•      Wash and dry the chicken fillets, salt them and pepper them and open them in two.

•      Peel the shallot and chop finely.

•      Wash the mushrooms and cut them into small pieces.

•      Heat the butter in a pan and fry the shallots until translucent.

•      Add the mushrooms and fry everything for about 5 minutes then remove from heat and let cool slightly.

•      Stir in melted cheese with mushrooms, salt and pepper and fill the chicken fillets with this farce.

•      Close by fixing with small wooden skewers.

•      Heat the butter and oil in a pan, fry the chicken fillets on all sides for about ten minutes. 

• Remove from heat and keep warm.

• Brush carefully carrots, wash them and cook them in boiling salted water for about 8 minutes, drain, rinse with cold water and drain again.

• Peel the bottom third of the asparagus, remove the hard part, then cook them in boiling salted water for about 10 minutes then drain.

• Just before serving, reheat the vegetables in hot butter, salt and pepper.

Enjoy!