Preparation time10’
Cooking time15’
Level of difficultyEasy
For 2 portions:
60 gr. anari salted, crushed
60 gr. mixture of grated 4 cheeses
1 teaspoon thyme
1/4 teaspoon nutmeg
Salt and pepper
400 gr. (2 large) chicken breast fillets
50 gr. margarine
6-7 button mushrooms, cut in half
2-3 portobello mushrooms, cut into slices
1 tablespoon chopped onion
100 ml white wine
1. In a bowl, mix the anari with the 4 cheeses, the thyme, the nutmeg, the salt and the pepper.
2. With a good knife, tear the chicken breasts in half and make a "pocket". Fill the breasts with the mixed cheeses.
3. Heat a cast iron pan with a lid and melt the margarine. Put the onions and mushrooms in the pan and fry for 1-2 minutes. Add the stuffed chicken fillets to the pan and cook together for 4-5 minutes with the pan closed with the lid. Deglaze the pan with the wine. Turn the chicken fillets and cook on the opposite side for another 4-5 minutes with the pan covered or until our chicken is cooked inside and our cheeses are melted.
4. Serve with rice or mashed potatoes.
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