Chicken Cordon Bleu on mushroom risotto

Ingredients for 4 servings:

• 4 chicken breast fillets, approx. 150 g each
• 100 g blue cheese
• 1 sprig of sage
• 8 slices of bacon
• 300 g mushrooms
• Thyme
• basil
• 100 ml dry white wine
• 500 ml chicken broth
• 50 g cream
• 200g risotto
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut a pocket into each chicken fillet and fill it with a sage leaf and diced blue cheese. Secure with toothpicks. Place the remaining sage leaves on the fillets and wrap everything with bacon. Pin them in place if necessary. Clean and halve the mushrooms, finely chop the thyme and basil. Heat oil in a roasting pan and sear the fillets on all sides. Remove from the pan and fry the mushrooms in the fat. Add the risotto rice and sauté. Deglaze everything with white wine and chicken broth, add salt, pepper, and the herbs, and cook with the lid on in a preheated oven at 150°C fan-assisted oven or 175°C top and bottom heat for about 20 minutes. Then remove the fillets and add the cream to the risotto.