Chicken breast stuffed with cheese sauce

This recipe is simple to make and can be prepared in advance, also you can personalize it by changing the filling with what you have at that time at home. In addition, cheese sauce of tartufo gives a spectacular flavor and brings juiciness to the breast, which itself is dry.

Ingredients for 2 servings:
- 2 chicken breasts
- 4 red peppers
- 3 tablespoons of cooked mushrooms
- Salt
- 1.8 oz of cheese of tartufo
- Water
- Chopped parsley
- Olive oil

Recipe:
- Drain the broth of red peppers and mushrooms.
- Cut some transparent film, put it on the counter and place the chicken breasts stretched and followed on the film leaving free a few from the bottom and sides.
- Take a little salt to the chicken.
- Place on top of the chicken the red peppers to cover a portion of the chicken breasts (do not cover the entire surface, otherwise the slices remain after will be too large).
- Repeat with mushrooms.
- Start wrapping the chicken breasts to form a roll leaving them well cramped with the film.
- Spin around the sides of it to close like a candy and tie a knot in each end so it will not open.
- In a pot of boiling water, cook the chicken for 10 minutes.
- Take the chicken breasts of the water when they are already cooked, remove the film and allowed to warm to room temperature. Meanwhile, we will prepare the cheese sauce.
- Cut into small pieces the cheese of tartufo.
- In a saucepan, pour a quarter cup of water and introduce the pieces of cheese.
- Heat it over medium-low (without allowing it to boil) for dissolve the cheese slowly, stirring occasionally to link the cheese with the water.
- In a skillet with a little olive oil over medium heat, fry the chicken breast roll until brown.
- Remove it from the pan and cut into slices of about one cm.
- Serve the cheese sauce over and sprinkle some chopped parsley.

Bon appetit!