Chicken Galantine with Mushrooms
Chicken provides plenty of protein, and the mushroom filling deepens the flavor without a heavy carb load. Low-temperature baking helps keep the roll juicy. It is a firm chilled meat appetizer made for slicing.
Cook onion (100 g) and mushrooms (100 g) in olive oil (20 g) until soft, then cool them. Lay boneless chicken thigh (600 g) flat, and grind part of it with chicken breast fillet (200 g), then add the mushroom mixture, salt (8 g), black pepper (1 g), and Provençal herbs (2 g).
Spread the filling over the thigh layer, add sun-dried tomatoes (30 g) and a little soy sauce (10 g) if desired, then roll it up. Bake at 110 C until the center reaches 72 C, then cool completely and chill before slicing.
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