Homemade mini Chicken Rolls filled with Mushrooms & Cream

Directions

1. Peel and cut your mushrooms into small pieces. Slice the onion finely too. Saute in a wide frying pan for 10min in a drizzle of olive oil.
2. Add some salt and pepper and the cooking cream. Add a few stems of fresh thyme and lower the heat down and let it simmer stirring occasionally so that the cream doesn’t curdle.
3. Turn your fillets upside down and sprinkle each one with a bit of paprika. Add one full tablespoon of filling inside the middle. Roll them up and tie them with the cooking string.
4. Add them to a tray with a sprinkle of olive oil and bake for 25 minutes in a preheated oven on 160degrees Celsius.