Stuffed chicken breast

1. 1 Bone the chicken breasts and remove the skin; set aside the tenderloin strip for another use.
2. 2 Place each breast on a piece of plastic wrap with extra on all sides, and cover with another sheet of the same plastic.
3. 3 Using only a rolling pin or a meat mallet, pound without crushing until the breast is 1/2 cm thick. Start from the center of the breast, which is the thickest part. Be careful not to split the breast.
4. 4 Once prepared, the breasts should be about 18 cm long by 12 to 14 cm wide (so choose large chicken breasts). Cover them and refrigerate while you prepare the filling.
5. 5 On the work surface, place the breasts skin-side down and season with salt and black pepper.
6. 6 Divide the filling into 4 portions and spread each over a breast, forming an even layer. Roll them up starting from the narrower end and fold the ends inward to form a cylinder. This inward fold will keep the filling from escaping.
7. 7 Wrap each roll in aluminum foil and twist the two ends in opposite directions, squeezing them tightly. Refrigerate for at least 45 minutes so the filling firms up.
8. 8 To bread the chicken rolls: put the flour in a deep plate or shallow bowl. Lightly beat the egg yolks with a tablespoon of the oil and another of water and put them in another plate or bowl. Put the breadcrumbs on a third plate.
9. 9 Unwrap each chicken roll and dredge it in the flour, tapping off the excess; pick it up with your fingers, dip it in the egg yolk mixture, then in the breadcrumbs, pressing afterward so it sticks well.
10. 10 Fry the chicken rolls in hot oil in a skillet until golden on all sides.
11. 11 Then remove them and finish cooking in a preheated oven for about 15 minutes more.
12. 12 Remove from the oven and let rest for about 5 minutes before cutting each breast into five or six medallions, cut on the diagonal.

Mushroom and provolone filling

1. 13 Remove the stems and wash the mushrooms well; depending on their size, cut them into 4 to 8 pieces so the pieces are not too large. Place the oven rack on the lowest level. Turn the oven to maximum heat.
2. 14 Toss the mushrooms with olive oil and season with salt and pepper. Place them in a baking dish or pan in a single layer.
3. 15 Leave in the oven until the liquid from the mushrooms evaporates and they are very dark, about 12 minutes.
4. 16 Flip them with a spatula and return to the oven so they darken on all sides, about 5 minutes.
5. 17 Heat the butter in a skillet over low heat and sauté the chopped onion until well golden; add the garlic and cook just a little longer to bring out its aroma. Set aside.
6. 18 In a bowl, beat the requeijão (or cream cheese), then add the sautéed onion and garlic, the rosemary, and the grated provolone. Season with salt and pepper and set aside.
7. 19 To stuff the breasts, spread the cheese mixture, sprinkle the mushroom pieces on top, and roll up.

Roquefort filling with walnuts and raisins

1. 20 Heat the butter in a skillet over low heat until melted. Add the chopped onion and sauté until golden.
2. 21 Beat the requeijão (or cream cheese), the sautéed onion, Roquefort, walnuts, and wine, preferably with a hand whisk. Taste and season with salt. Add the raisins and mix well.