Chicken Rolls Stuffed with Sautéed Mushrooms, White Condiment and Scamorza

We present our White Condiment, a product made with selected white grape must, known for its sweet and sour flavour. The perfect balance between the sour and sweet parts, combined with a very low final acidity, makes it ideal for many recipes: use it to prepare these wonderful chicken rolls, a tasty and very original recipe!

Ingredients for 4 people:

• Sweet and Sour White Condiment: to taste
• Thin slices of chicken breast: 8
• Porcini mushrooms: 3 medium
• Butter: 60 gr
• Garlic: 1 clove
• Parsley: a nice tuft
• White scamorza: 8 slices
• Flour: to taste
• EVO oil: to taste
• Salt: to taste

Procedure:
Start with cleaning the mushrooms. Remove the earthy part at the base of the stem with a small knife with a smooth blade, then gently scrub the rest of the stem with a brush to remove the remaining soil. Take a brush and clean the bottom of the hat and the top shell. If some parts are still dirty with soil you can remove them by rubbing with a slightly damp napkin. Once cleaned, separate the cap from the stem, cut the first into slices and the second into cubes and set aside. Clean a clove of garlic, cut it in half and put it in a pan with some EVO oil and the mushrooms you cleaned. Cook over medium-low heat until the mushrooms have softened. Then add the chopped parsley, season with salt and cook for another 2-3 minutes. In the meantime, prepare the rolls. Place a slice of scamorza on each slice of chicken and arrange the mushrooms on top; then close the rolls, taking care to keep the filling tightly closed inside and seal with a couple of toothpicks. Flour the rolls well and brown them in the pan with the butter and a drizzle of EVO oil until they are golden brown. Season with salt and blend with the sweet and sour White Codiment. Five minutes before turning off the heat, add the remaining mushrooms and sauté lightly. Serve piping hot.