Stuffed Chicken Breast in Red Wine Sauce

For the filling, cut the mushrooms and bacon into small cubes and fry in a pan without oil until the bacon is crispy. Mix with the oregano and curd cheese, season with salt and pepper.

Slice the chicken breasts lengthwise down the sides, but do not cut all the way through. Tap lightly to thin the chicken breast slightly.

Stuff with the mushroom and bacon mixture. Tie the stuffed chicken together with kitchen string.

Peel and coarsely dice the carrots and shallots, and halve the garlic bulb.

Heat 3 tablespoons of oil in a casserole, brown the chicken breast and vegetables and deglaze with red wine. Add thyme and butter and simmer on low heat for about 20 minutes.

Just before serving, season with salt and pepper and remove the string from the chicken breast.

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