• Chicken breast – 1 piece
  •  Champignons – 200 gr
  •  Butter
  •  Vegetable oil
  •  Ground nutmeg
  •  Dutch cheese
  •  Potatoes
  • 8. Cream (15%) – 250 ml


1. Cut the chicken breast into thin slices and beat off.
2. Cut fresh champignons into thin slices and fry in a mixture of butter and vegetable oils, salt, pepper and add a pinch of ground nutmeg.
3. On each plate of chicken fillet, place some mushrooms and an oblong piece of Dutch cheese. Wrap in a roll and place seam side down in a baking dish.

4. Cut the potatoes into 2-4 pieces and cut each into slices, but not completely. Place the potatoes between the rolls. Salt and pepper all this and pour liquid 15% cream.
5. Bake under foil until the potatoes are tender, periodically pouring over the sauce. Brown under the grill.
6. For lovers of onions – you can add them to mushrooms while frying, and also place the rolls on the leeks cut into rings.

Juicy, tender and incredibly fragrant!

By admin

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