Preparation Time: 20 minutes
Baking Time: 20-22 minutes
4 chicken fillets
8 slices prosciutto
150 gr Arla® fresh cream cheese
4 slices Arla® cheddar cheese
2 tbsps Lurpak® butter
2 tbsps olive oil
80 ml liqueur
1 lime, zest and juice
For the mushrooms
150 g white button mushrooms
150 g oyster mushrooms
150 g brown mushrooms
1 garlic clove
2 tbsps olive oil
3 tbsps Lurpak® butter
2 tbsps chives, chopped
Place the chicken fillets on the kitchen counter and with a sharp knife open them like a wallet.
Place them between 2 plastic wraps and beat with a rolling pin so they are evenly thick and sprinkle with salt and freshly ground pepper.
Divide the ingredients evenly into the open chicken fillets starting with the fresh cream cheese Arla®, the prosciutto slices next and then the Arla® cheddar.
Wrap the stuffed chicken fillets in a roll, wrap them in parchment paper like candy and tighten them with a cooking twine.
Place the rolls on a non-stick baking sheet and bake in a preheated oven at 180C for 16-18 minutes.
While the chicken fillets are being cooked on a cutting board with a sharp knife, slice white button mushrooms, oyster mushrooms and brown mushrooms and place in a bowl.
Place a large nonstick skillet over high heat to heat up and add 2 tablespoons of olive oil.
Sauté mushrooms with the garlic clove for 3-4 minutes, sprinkling with salt and freshly ground pepper.
When the mushrooms are ready, remove them from the pan, place in a bowl and sprinkle with chopped chives.
Take the stuffed chicken fillets out of the oven, remove the parchment paper and place in a non-stick skillet over high heat to warm up and add olive oil.
Let the chicken fillets brown from all sides, quench with the liqueur and when you half just half of the liqueur, add 2 tablespoons butter Lurpak®, lime and zest of a lime, salt and freshly ground pepper, stir well and remove the pan from the heat.
Then cut the fillets into 2cm slices and serve in individual dishes along with sautéed mushrooms and the sauce from the pan.