Chicken Rolls with Mushrooms and Fontina

Name: Chicken Rolls with Mushrooms and Fontina
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 500 g chicken; 100 g sliced smoked bacon; 500 g mushrooms; 100 g fontina; 100 ml white wine; sage; olive oil; fine salt

Main course

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

These chicken rolls with mushrooms and fontina are real comfort food! I often prepare them when I want a rich and tasty dish, perfect for a family dinner or with friends. The creamy filling of mushrooms and fontina goes perfectly with the delicacy of the chicken and the flavor of the bacon. The sage adds an aromatic touch that makes it all irresistible. The preparation is a bit laborious, but the final result is well worth it. Ideal to enjoy hot, perhaps accompanied by a side of baked potatoes or grilled vegetables. A dish that warms the heart and delights the palate!

Ingredients (8 ingredients)

500 g chicken
100 g sliced smoked bacon
500 g mushrooms
100 g fontina
100 ml white wine
sage
olive oil
fine salt

Preparation (9 steps)

Cleaning and cutting the mushrooms

Thoroughly clean 500g of mushrooms and cut them finely. This step is essential to ensure even cooking and an intense flavor.

Cooking the mushrooms

Thermomix® Setting

10 min/248°F/Speed 1 120

Pour a generous drizzle of olive oil into the Mixtopf, add a clove of whole garlic and a pinch of fine salt. Cook for 10 Min./120°C/level 1. Remove the garlic and set aside a handful of cooked mushrooms for the final garnish.

600

Preparing the fontina

Cut 100g of fontina into sticks about half a centimeter thick and set them aside. This will make it easier to assemble the rolls.

Assembling the rolls

Place two slices of smoked bacon in a cross shape on a cutting board. Place two slices of chicken in a cross shape on top and salt them lightly. In the center of the cross, place a spoonful of cooked mushrooms and two pieces of fontina.

Closing the rolls

Close the chicken slices towards the center first, then the bacon. Seal everything with kitchen string. Cut off the excess string and proceed in the same way for all the rolls.

Browning the rolls

In a large pan, brown the rolls in a generous drizzle of olive oil with a clove of garlic and a few sage leaves. Brown the rolls on all sides until golden.