Method:

1. Wash the potatoes thoroughly, don’t peal them. Now cut them in equal sizes, about 3 cm cubes. Add them to an oven tray, season with salt and pepper. Crush half the garlic and add in the mix. Now, sprinkle them with rosemary and olive oil and bake them at 180°C for about 30 to 40 minutes.

2. Peel and finely dice the onion. Cut the mushrooms in half, in case they come from the can, dry them thoroughly. Now, mix them briefly in the blender until chopped.

3. Stew the diced onions together with the rest of the garlic and the chopped mushrooms. Season with pepper and salt and allow to cool down

4. Bring the butter to room temperature, Mix the parsley in the blender and add the butter little by little. Season with pepper, salt and lemon. Allow the butter to settle in the refrigerator.

5. Cut your chicken breast in scallops. Do this by laying them flat on the table and cutting them in half horizontally but not all the way through. Now open the chicken breast and flatten with a meat hammer.

6. Stuff the chicken breast with mushroom stuffing and roll them thightly.

7. Bread the chicken breast carefully with eggs, breadcrumb and panko. 

8. Bake on medium heat on all sides in oil and butter and finish them of in the oven for about 15 minutes.

9. Serve: cut the chicken breasts in 3 equal pieces, reveiling the stuffing and serve with the potatoes.