Chicken Jambonette Stuffed with Gouda

• 1/4 cup olive oil
• 1 mushrooms mushrooms domestic or wild
• 6 each shallots chopped
• 2 each garlic cloves chopped
• 2 each carrots chopped
• 5 tablespoons parsley leaves chopped
• 1 cup white wine
• 1 cup port wine
• 1 cup cream
• 1 x salt
• 1 x black pepper
• 2 x thyme to tast
• 1/2 cup bread crumbs
• 6 each chicken thighs, boneless, skinless boneless, with skin, pounded flat
• 8 ounces gouda cheese cut into 6 pieces
• 2 tablespoons olive oil
• 2 tablespoons butter

1. Saute mushrooms in olive oil.
2. When liquid evaporates, add shallots, garlic, carrots, and parsley.
3. Cook 5 minutes.
4. Add wine, port, cream and reduce by half.
5. Taste for seasoning and stir in bread crumbs.
6. Cool.
7. Divide mixture and place unto thighs, top with gouda and roll up.
8. Secure with string.
9. Heat olive oil and butter and brown tops of thighs, in oven-safe skillet.
10. Place in oven and roast, uncovered at 400F (200C).
11. for 18 minutes or until meat is done.

olive oil, mushrooms mushrooms, shallots, garlic, carrots, parsley, white wine, port wine, cream, salt, black pepper, thyme, bread crumbs, chicken thighs, gouda cheese, olive oil, butter

Taken from recipeland.com/recipe/v/chicken-jambonette-stuffed-goud-37516 (may not work)