Have fun preparing this mushroom dish!
Season chicken breast with salt and pepper, fry in hot clarified butter until hot, cool.
Peel onion, cut into strips. Drain chanterelles briefly, drain, cut large mushrooms in half. Rub mushrooms and shiitake well with kitchen paper, cut in half. Sauté all mushrooms in hot rapeseed oil or clarified butter, cool, add green peppercorns, onion and balsamic vinegar, season with salt and a little pepper.
Rub zucchini well with kitchen paper, cut very narrow longitudinal slices. Remove seeds from peppers, clean and dice. Clean young onion, cut slices.
Mix peppers, cream cheese, curd cheese, spring onions well and season with pepper. Spread out pork net, put zucchini slices on it, season with pepper, brush curd mixture on it, put chicken breast with back on it, brush a little bit of curd mixture again, roll it up with the net. Place in a frying pan and pour a little vegetable soup, cook in the oven at 160-170 °C for fifteen to twenty minutes.
Serve: Arrange marinated mushrooms as a bed on a flat plate, place chicken breast diagonally halved on top, garnish with thyme sprigs and capuchin flower. Serve with baguette.
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