Stuffed Chicken Rolls with Pasta

Method

Preheat the oven to 220 C / 425 F / Gas 7.

For the chicken rolls:

Remove the fillets from 2 chicken breasts and place them in a food processor with the cream, chives and garlic and some salt and pepper and blitz until almost smooth.

Heat the vegetable oil in a small frying pan and saute the onion, mushroom and tomato with a little more salt and pepper for 1 to 2 minutes.

Allow to cool and then add this mixture to the chicken in the food processor and blitz again to mix.

Slice down one side of each breast and open them up like a book. Fill the inside of each one with the blitzed filling mixture and close up again.

Take two pieces of foil and fold them to double thickness and generously butter one side.

Sprinkle salt and pepper and place one piece of chicken in the center of each piece of foil. Wrap up tightly, twisting the ends.

Place a dry frying pan on a high heat and place the rolls of chicken inside.

Place a lid on the pan and cook for 5 minutes, rolling from time to time.

Transfer to the oven and roast for 9 minutes.

Allow to rest before slicing off the ends, unwrapping the foil and cutting the rolls into slices.


For the pasta:

Cook the pasta in boiling salted water according to the packet instructions and drain well.

Heat a little oil in a frying pan and saute the mushrooms for 4-5 minutes until golden.

Add the wine, cream and stock and simmer for 2-3 minutes. Stir in the mustard. Pour the sauce over the pasta.

Serve the pasta on one side of each plate with the sliced chicken rolls on the other.

Garnish with herbs and eat at once.