Stuffed Chicken Roast with Mushrooms and Cheese

Ingredients

• 6 pieces Chicken breasts (breast) (Boneless, skinless, about 150 g each)
• 300 g Mushrooms (chanterelles or mix) (Cleaned and sliced)
• 2 cloves Garlic (Crushed or pressed)
• 1 piece Shallot (Finely chopped)
• 1 bunch Fresh parsley (Coarsely chopped)
• 150 g Mozzarella (Grated or diced)
• 150 g Grated Gruyère (Good melting cheese)
• 30 ml Olive oil (2 tbsp)
• 1 pinch Fleur de sel
• 1 pinch Black pepper (Freshly ground)
• 1 piece Lemon (Juice only)
• 20 g Truffles (optional) (Thin slices)
• 1 end Butcher's twine (To tie the roast)
• 50 g Foie gras (optional) (Cut into small dice)

Instructions

1. Sauté the mushrooms

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced mushrooms, crushed garlic, chopped shallot, and parsley. Sauté for 5 minutes until golden and the liquid has evaporated.

   Time: PT5M

2. Flatten the chicken breasts

   Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently flatten to about 1 cm thickness, without tearing.

   Time: PT5M

3. Quickly marinate the chicken

   Lay the flattened fillets on a plate, drizzle with lemon juice, add a drizzle of olive oil, a pinch of fleur de sel and pepper. Distribute evenly.

   Time: PT2M

4. Stuff the fillets

   On each fillet, spread a layer of sautéed mushrooms, sprinkle with mozzarella and grated Gruyère. Add, if desired, truffle slices or foie gras dice.

   Time: PT5M

5. Roll and tie

   Roll each fillet onto itself starting from the longest edge to form a log. Wrap the butcher's twine around the roll every 2‑3 cm and tie tightly so the roll keeps its shape during cooking.

   Time: PT3M

6. Prepare the baking dish

   Pour 1 tbsp olive oil into the bottom of an oven‑proof dish. Place the roll in the center and scatter the remaining mushrooms around to create a cooking jus.

   Time: PT2M

7. Oven cooking

   Preheat the oven to 180 °C. Bake the dish for 40 minutes. Check the internal temperature of the roll (70 °C). Then turn on the broiler for the final 10 minutes to brown the top.

   Time: PT50M

   Temperature: 180°C

8. Rest and serve

   Remove the dish from the oven, let rest for 5 minutes. Remove the twine, slice the roll into medallions about 2 cm thick and serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken breasts (breast): Turkey cutlets
• Instead of Mushrooms (chanterelles or mix): porcini, white button mushrooms
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Shallot: red onion (½)
• Instead of Fresh parsley: chives, cilantro
• Instead of Mozzarella: Raclette cheese
• Instead of Grated Gruyère: Emmental, Comté
• Instead of Olive oil: canola oil
• Instead of Fleur de sel: sea salt
• Instead of Black pepper: white pepper
• Instead of Lemon: apple cider vinegar (1 tbsp)
• Instead of Truffles (optional): truffle oil (1 tbsp)
• Instead of Butcher's twine: cotton kitchen twine
• Instead of Foie gras (optional): poultry liver pâté

Equipment Needed

• Skillet
• Spatula or wooden spoon
• Cutting board
• Chef's knife
• Plastic wrap
• Meat mallet or rolling pin
• Baking dish (oven‑proof container)
• Meat thermometer
• Oven
• Butcher's twine

Critical Steps — Do Not Skip

• Sauté the mushrooms without overcrowding
• Flatten the chicken breasts evenly
• Tie the roll tightly so it keeps its shape
• Cook to an internal 70 °C and finish with a broiler browning

Chef Tips from the Video

• Using fresh chanterelles adds an incomparable forest aroma.
• Add a small spoon of truffle oil at the end of cooking to intensify flavor without weighing down the dish.
• For a lighter version, replace mozzarella with fresh goat cheese.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Vacuum‑seal or place in a freezer bag for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Sautéed mushrooms can be prepared 24 h ahead and kept in the refrigerator.
• The roll can be assembled, tied, and refrigerated up to 12 hours before cooking.