Stuffed Chicken Breast with Mushrooms on Root Vegetables

For the filling, finely blend mushrooms, brown bread, rosemary and parsley in a food processor. Finely grate the cheese and mix in, season with salt and pepper.

Peel the root vegetables and place them lengthwise in quarters on a baking sheet. Mix with the thyme, olive oil and salt and pepper to taste.

Slice the chicken breasts lengthwise down the sides, but do not cut all the way through. Lightly pat to thin the chicken breast slightly and stuff with the brown bread and mushroom mixture.

Roll up the chicken breast and wrap in some baking paper. Tie with kitchen string and let sit in hot salted water for about 10 minutes.

Remove from water, unwrap and sear on all sides in a pan with a little oil. Cut into slices and season with salt and pepper.

Arrange the vegetables on a plate, place the stuffed chicken breast on top and garnish with the cress.

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