A recipe to prepare chicken breasts in a different way,
this is  mushrooms season so we’ll accompany chicken breast with walnuts, asiago and mushroom
A different and appetizing.dish .

Recommended wine:
Rosso Conero reserve vineyards in the park 2008 – Moncaro,
a wine produced in the Marche, full-bodied and velvety taste,
perfect for our flat.

And now … LIGHT THE  FIRES !

INGREDIENTS:

-4 Chicken breasts

4 porcini mushrooms

-150g Asiago cheese or taleggio

-10 nuts

-A Handful of hazelnuts

-Garlic qb

-Oil evo

- Salt to taste

-1 egg white

-A sprig of parsley

-Peperoncino qb

- Little dry white

WEAR THE APRON, WASH TOUR HANDS, BEGIN!

On a cutting board lightly beat the chicken breasts,
Put the chopped nuts and cheese cut into cubes,
roll them up and stop them with toothpicks.
Pass them now in the albumen and put it in the refrigerator for about 15 minutes.
Pass them in chopped hazelnuts and blanch in a pan with a little olive oil,
salt and pepper and drizzle with very little wine.
At this point you finish cooking them  in the oven.
In a frying pan with a little oil and a clove of garlic, cook mushrooms,
salt and when they’re cooked add a handful of chopped parsley and red pepper if you like.
Mix them with minipimer and Lay the chicken breasts on this cream.

Et voila a quick and tasty dish!