Cheese-stuffed chicken rolls with mushroom and black truffle sauce

Ingredients

• 4 chicken breast fillets
• 8 slices mozzarella-type cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1/2 cup flour
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 500 g mixed mushrooms, cleaned and cut into pieces
• 1/2 cup chicken stock
• 1/2 cup cooking cream
• 1 teaspoon grated black truffle
• Salt and ground black pepper

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Place each chicken breast between two sheets of plastic wrap and pound it flat with a meat mallet.
3. Lay two slices of cheese on each fillet and roll them up, making sure the cheese is well sealed inside.
4. Put the flour, beaten eggs and breadcrumbs in three separate bowls.
5. Coat each chicken roll in flour, then in beaten egg and finally in breadcrumbs, making sure they’re well covered.
6. Place the chicken rolls on a baking tray and bake for 25–30 minutes, until golden and cooked through.
7. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
8. Add the onion and garlic and cook until golden.
9. Add the mushrooms and cook for a few minutes until soft.
10. Add the chicken stock, cream and grated black truffle. Season with salt and pepper and cook over medium-low heat for about 10–15 minutes, until the sauce has thickened.
11. Serve the cheese-stuffed chicken rolls hot with the mushroom and black truffle sauce.