For the chicken:

4 big chicken fillets

4 peeled prawns

1 egg white

100 ml fresh cream

1 tsp sesame oil

½ tsp of white roasted sesame

½ chopped onion

1 chopped clove of garlic

1 spoon of soy

½ tsp of crushed ginger

½ tsp of tandoori paste

4 small wild mushrooms

1 spoon olive oil

For the sauce:

200 ml chicken stock

½ litre fresh cream

1 small piece of fresh vanilla

½  glass white wine

5-6 leaves of fresh estragon

Salt & pepper

Method:

Engrave diagonally the chicken fillets and then beat them until flat.

Sauté the mushrooms and onions until tender.

Place in the mixer the rest of the ingredients and beat well until they become a paste.

Fill the fillets with the filling and wrap into a roll.

Cook in the oven for 20 minutes at 180º.

In a small pan we heat the ingredients for the sauce until it thickens.

Serve the chicken with the sauce and serve with vegetables and potatoes to your liking.