4 half chicken breasts, skinned and boned
1 chicken carcass
5 oz Picón Bejes-Tresviso (or Cabrales) blue cheese
7 oz mushrooms
4 fl oz oil
1 tsp cornstarch (optional)
Using a sharp knife, cut horizontally almost through each chicken breast, then open up and flatten to form one large fillet. Remove any skin and fat. Cut off the base of the mushroom stems, wash quickly, then dry and dice. Remove the rind from the cheese and cut into pieces. Sauté the mushrooms and cheese in half the oil in a non-stick frying pan for 5 minutes. Set aside 2 tbsp of mixture for the sauce.
Season the chicken fillets then spread with the cheese and mushroom mixture. Roll up and fasten with cocktail sticks. Brown the chicken rolls in a frying pan with the rest of the oil for 2 minutes, then cover and cook over medium heat for 8 minutes. Remove from the pan and keep warm.
Brown the carcass in the same oil then cover with 1 cup of water. Bring to a boil then reduce the stock to half and strain. Add the reserved filling and blend. If preferred, bind the sauce with a teaspoonful of cornstarch.
Recipe courtesy of Spain GourmeTour magazine.