600 g chicken breasts in one piece (without skin and bones)
200 g fresh sausage (casing removed)
20 g dried porcini mushrooms
20 g dried chanterelle mushrooms
40 g toasted hazelnuts
a little dried thyme and rosemary
1 clove garlic, pressed
250 ml beer
ground black pepper
Soak mushrooms in warm water for about 15 minutes, strain, squeeze out the water and chop. Heat some oil in a pan. Add mushrooms, sausage, garlic, coarsely ground hazelnuts, salt, pepper and herbs and fry for about 10 minutes, until sausage is done.
Butterfly the chicken breasts making it one piece of meat equally thick all the way, then flatten it with a kitchen hammer (do not cut the breasts into two pieces!). Rub it with salt and pepper and spread some oil over. Spread filling equally over the meat, roll and tie tightly with a kitchen rope.
Fry in a pan on all sides until crust begins to form, then transfer into a baking pan, pour the juices from frying and beer over and bake in a preheated oven on 190°C for about 50 minutes, occasionally poring the sauce over the meat. If you want to, you can bake some potatoes with the roll (about 2 medium sized potatoes per person cut into pieces).
Note: I made this for Sale & Pepe Serbia magazine tasting team, for November 2009 issue.