Chicken fillet with chestnut mushrooms

Wipe or clean the mushrooms. Chop half of it and halve the rest.

Heat 1 tablespoon of olive oil and fry the shallot and garlic. Add the chopped mushrooms and cook until the moisture evaporates.

Add salt, pepper and half of the rosemary. Cut each chicken fillet horizontally into an envelope with a sharp knife.

Fill with the mushroom mixture and fill the fillet with a skewer.

Cook the potatoes and the broad beans until done. Sprinkle the chicken with salt and pepper. Heat the rest of the oil and fry the chicken on both sides for 7-8 minutes.

Add the rest of the mushrooms and rosemary for the last 5 minutes and bake them.

Meanwhile, bake the bacon cubes crispy in a dry hot frying pan and scoop them through the chopped broad beans.

Serve the stuffed chicken fillet with the potatoes and broad beans.