Roulade of chicken and Bacon with mushrooms on potato rosti

Chicken rolls, Bacon, potatoes and mushrooms: a classic combination but always relevant, whose ingredients seem born to be together and they always like, even the smallest. The chicken, seasoned with breadcrumbs flavoured with aromatic herbs and stuffed with Gruyere, comes wrapped in bacon and baked in a pan, so the bacon becomes crispy. I take him with mushrooms and a simple potato rosti, made with grated potatoes and fried that, Thanks to the starch contained in the tuberthe, become a sort of pancake crispy outside and soft inside. To try, even by customizing the filling.

Ingredients for 4 people:
for the chicken rolls

• 4 slices of chicken breast well beaten
• 3 tablespoons bread crumbs
• extra virgin olive oil as required
• 60 grams of Swiss cheese ( Gruyère ) cut into 4 slices
• 150 grams of bacon cut thin
• salt and pepper
• a little brandy or white wine to evaporate
• thyme and Marjoram as required

for potato rosti

• 2 medium-sized potatoes
• salt and pepper
• extra virgin olive oil as required

for the sautéed mushrooms

• 250 grams of mushrooms (Champignon)
• a clove of garlic
• 4 Tablespoons extra virgin olive oil
• salt and pepper
• little chopped parsley

Mix in a bowl the bread crumbs with thyme and marjoram, chopped, season with salt, pepper and add as much oil as needed to obtain a soft and grainy. Sprinkle the chicken slices with this compound, put in the Middle a few strips of cheese and wrap on themselves the chicken breasts to form a roll. Wrap each roll in slices of bacon and close the ends with toothpicks.

Put a little oil in a pan and, When it is hot, arrange the rolls making it brown evenly on all sides until the bacon is golden and crispy, then Deglaze with brandy or white wine, allow to evaporate, combine hot water and cook covered for 15 minutes.

For fungi, FRY in a pan the garlic in oil, then add the mushrooms and saute over high heat for 5 minutes, as long as the water evaporated. Season with salt, pepper and add the chopped parsley, then set aside.

For the rosti, grate the potatoes coarsely (I use a regular grater in the widest part), oil a small frying pan and put a small amount of grated potatoes in a layer not too often, pressing down firmly: Cook over medium heat, pressing down occasionally in order to shrink the potatoes, then turn the pancake (the starch tuber will ensure that they remain joined together) and cook the other side until it is formed a crisp crust. Season with salt, pepper and set aside, proceeding to the cooking of the other three rosti.

Serve each roulade of chicken cut in half (remove the toothpicks!), put on a potato pancake, accompanied with sautéed mushrooms. Bon appétit!