This dish will require little effort from you, and the result will impress even an avid gourmet!
COOKING TIME: 50 minutes
QUANTITY: 4 servings
150g fresh mushrooms
1 sprig of sage
4 skinless chicken breasts
150g cream cheese
1 tsp grainy mustard
4-8 slices of bacon
s alt and freshly ground black pepper to taste
1. Preheat oven to 200°C. Cut the mushrooms randomly. Melt the butter in a large skillet and sauté the mushrooms for about 5-7 minutes, stirring frequently, or until they are soft and the liquid has evaporated. Add the chopped sage leaves, stir in the mushrooms, season with s alt and remove the pan from the heat.
2. Cut chicken breasts in half horizontally, open like a book, cover with cling film and beat lightly.
3. Mix cream cheese and mustard with sautéed mushrooms. Spread ¼ of the filling on each fillet, roll up, wrap with a slice of smoked bacon and transfer to a baking sheet or baking dish.
4. Bake the stuffed chicken breasts in the oven for 20-25 minutes. Serve with potatoes and seasonal vegetables.