6 shallots
½ pound domestic button mushrooms
½ pound fresh porcini mushrooms
3 cloves garlic diced
olive oil
4 chicken breasts
½ cup parmigiano cheese (grated)
salt & pepper


Preheat oven to 350 degrees.
Peel and chop shallots into small dice.
Clean the dirt from mushrooms with a paper towel and cut off any soiled stems, otherwise leave them intact.
Heat sauté pan add a little olive oil and sauté the shallots until just translucent.
During this time chop the mushrooms into small pieces.
Add them to the sauté pan and cook for 5-6 minutes.
Add the garlic and cook for 2-3 more minutes.
Remove from the heat and cool.
Clean the chicken breasts.
With the chicken breast sitting flat on the cutting board and cut as if you were slicing it in half, but stop ½ inch before you cut all the way through, this is called butter flying the breast.
Once all breasts are cut like this, place plastic wrap over them and pound out flat with a metal meat mallet.
Set cutlets on flat surface, sprinkle a little parmiggiano, salt and pepper, and then two to three tablespoon onto the cutlets.
Roll shut and then mend together with toothpicks like a roosting pan with ¼ inch of chicken stock place the stuffed breasts into the roosting pan.
Cover with foil and place in the oven for 25-30 minutes.
Serves 4.