Stuffed chicken breasts
4 chicken breasts
8 dried mushroom caps
1 glass of boiled Lestello unroasted buckwheat groats
1 spoon of grated yellow cheese
Wash and dry the chicken breasts. Cut a large pocket in each breast. Season with salt and pepper inside and outside.
Boil the mushrooms in a small amount of salted water. When they get soft, take them out and dry them. Leave the stock, it may be used to prepare the mushroom sauce. Mix the boiled groats with the cheese. Put two mushrooms and groats with cheese into every breast pocket. Sew the breasts or secure them with toothpicks. Heat the oil on a pan and fry the breasts on each side. Move the breasts into the ovenproof dish, cover it with foil, and place it inside the preheated oven to 150ºC. Roast approximately 20 minutes.