- poultry breast, sliced with skin
- a great number of mushrooms, finely chopped
- 2 sliced of bacon, finely sliced
- 2 cloves of garlic clove, finely chopped
- thyme
- pepper and salt
- extra virgin essential olive oil
- wine sauce:
- 300 ml dark wine
- 500 ml chicken or veggies stock
- 1 red onion, finely chopped
- 1 teaspoon butter
Heat a pan with essential olive oil, mushrooms, bacon, garlic clove and thyme. Season with pepper and salt and cooking until is soft, then let to relax.
Heat a pot with water and salt.
Sliced your poultry breast and full of mixture. Gradually roll the breast after which roll inside a aluminium foil. When begin to steamed water add some roll and let to steamed about 25 minutes.
Move off foil, heat a pan with essential olive oil, incorperate your breast roll and roast before the skin is brown. Remove the breast roll in the pan, cover with aluminium foil and let to relax a couple of minutes.
In same pan whenever you roasted the breast add onion and fried until is soft, adding dark wine. Let to evaporated alcohol and lower your wine at half, adding chicken stock. Season with pepper and salt. Let to prepare until is sort of a cream. adding butter.
Serve stuffed poultry breast with taters mushed, lettuce salad and drizzle with wine sauce.
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