Stuffed Fried Corn Chicken Breast in Rosemary Juice

Sauté porcini mushrooms with shallot and pistachio nuts in butter and add to brioche cubes. Prepare an even mixture with the egg and season with salt, pepper and garlic. Cut a pocket in the chicken breasts with a small knife and fill with this mixture. Lard the chicken breasts with rosemary stalks, brown them in the pan and roast them in the oven at 180 °C for about 10 minutes. Remove the meat from the pan, deglaze with white wine and add some brown chicken stock, add chopped rosemary needles, boil thoroughly and thicken with cornflour if necessary. Cut the chicken breasts and place the strained sauce all around with a spoon.

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