How to make
Cut the chicken breasts in half. Make a slit in each piece, but not all the way. Season with salt and black pepper.
Put a slice of emmental or other cheese of your choice in the slits. Add a few slices of mushrooms. Place toothpick through the slits.
Beat an egg, dip each roll in the egg, then roll them in the breadcrumbs, repeat with the egg and breadcrumbs again. Grease a baking pan with olive oil.
Add the rolls and pour olive oil over them. Pour 3 1/3 tbsp (50 ml) of white wine into the baking pan. Bake the roll at 390°F (200°C) in a preheated oven, until it aquires an appetizing color.
For the garnish, cut the mushrooms into slices and the carrot into small cubes. Put the vegetables in a pot, add a lump of butter, olive oil and a pinch of salt.
Stew, until they remain in fat. Once the mushrooms are ready, season with black pepper and a pinch of parsley. Arrange the roulades on top of the stewed mushrooms and serve the dish warm.
Enjoy! The chicken roll with mushrooms is ready.
