Name: Chicken Involtini with Mushroom Sauce
Ingredients: 4 chicken breasts; 100 g JOSEFA Mushroom pate` Sauce; 2 buffalo mozzarella; 25 g walnuts, chopped; 1 tbsp parsley, chopped; 1 small onion, finely chopped; 3 cloves garlic, crushed; 100 g mushrooms, sliced; 2 sprigs thyme; 100 ml cream; 1 shot brandy or cognac; 1 porcini stock cube

Chicken Involtini with Mushroom Sauce

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INGREDIENTS

4 chicken breasts
100 g JOSEFA Mushroom pate` Sauce
2 buffalo mozzarella
25 g walnuts, chopped
1 tbsp parsley, chopped
1 small onion, finely chopped
3 cloves garlic, crushed
100 g mushrooms, sliced
2 sprigs thyme
100 ml cream
1 shot brandy or cognac
1 porcini stock cube

INSTRUCTIONS

Bash the chicken breasts between 2 sheets of cling film to flatten out.
Spread JOSEFA Mushroom pate over the 4 chicken breasts and sprinkle chicken breasts, sprinkle over the chopped walnuts.
Thinly slice the mozzarella and place slices onto the chicken breasts.
Sprinkle over the chopped walnuts.
Sprinkle over the chopped parsley and season with black pepper.
Roll up the chicken breasts and hold together with toothpicks.
Brown the involtini in a pan with some olive oil then place in an oven dish and and continue cooking in the oven for 10 minutes, 200 degrees celcius.
Meanwhile, prepare the sauce for the involtini.
Fry together the garlic and onion till soft, then add the thyme, mushrooms and fry for one minute.
Add the cream, brandy and stock cube and cook for a few minutes to reduce the sauce.
When the involtini are cooked, serve them on a plate with some rice and the mushroom brandy sauce.