Stuffed Chicken Breast with Mushrooms

For stuffed chicken breast with mushrooms, first peel and finely dice the shallots. Cut away the crust of the toast slices and also dice the bread finely. Wash, dry and finely chop the thyme and parsley. Brush the porcini mushrooms if necessary and then finely dice them.

Melt a quarter of the butter and toast the cubes of toast in it. Drain on kitchen roll.

Heat the remaining butter and fry half of the shallot cubes in it. Add mushrooms, parsley and thyme. Allow to soften. Then add the toast and stir in the whipped cream. Add salt and pepper. Remove from heat and let cool a little.

While the filling is cooling, prepare the chicken breasts. For this, pound thinly and salt on both sides.

Stir the egg yolk into the filling and spread the mixture on the chicken breasts. Roll up and pin with toothpicks.

Sear the stuffed chicken breasts with mushrooms slowly over rather low heat, for about 10 minutes. Turn over after half the time.

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