Chicken Wrapped in Bacon, Stuffed with Unagrande Mozzarella

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Wrapped in Bacon, Stuffed with Unagrande Mozzarella

Ingredients

Mascarpone Cheese Unagrande - 8.8 oz
Chicken fillet - 10.6 oz
Bacon - 1.8 oz
Aspen mushrooms - 3.5 oz
Pickled Chanterelles - 1.8 oz
Garlic - 1 clove
Dry White Wine - 1 fl oz
10% cream - 8 fl oz
Olive Oil - 5 tablespoons
Spinach - to taste
Scallions - 1 bunch

Step by Step guide

Step 1

Cut the chicken fillet lengthwise in half, but not all the way through, and open it like a book. Cover with plastic wrap and gently pound.

Step 2

Slice the Unagrande mozzarella.

Step 3

On one half of each pounded fillet, place 2 slices of mozzarella, cover with the other half of the fillet, wrap with two or three slices of bacon, and tie with kitchen twine. Place the resulting rolls in the multicooker bowl and sauté on both sides until golden brown. Transfer to a plate and set aside.

Step 4

Meanwhile, prepare the mushroom sauce. Clean the white mushrooms from sand and dirt, rinse well, and chop coarsely. Finely chop the champignon mushrooms and garlic.

Step 5

Sauté the mushrooms with garlic in the multicooker bowl in olive oil for 2-3 minutes, stirring. Pour in the wine and let it evaporate. Add the cream, add the sautéed chicken, and cook in the 'Stew' mode for 15 minutes. Season with salt at the end.

Step 6

Then open the multicooker bowl, place the remaining slices of mozzarella on the chicken, and cook for another 4-5 minutes until the cheese melts slightly. Serve the cooked chicken with mushroom sauce and salad leaves, sprinkled with finely chopped green onions.