Chicken ballotine stuffed with mushrooms, green’s cream and anthogalo (goat butter) with a glass of Vidiano P.G.I. Crete

1 chicken deboned

400 g agaric mushrooms

200 g, pleurotus mushrooms

200 g porto bello mushrooms

1 onion

300 g spinach

1/2 bunch of parsley

1/2 bunch of dill

1/2 bunch mint

100 g milk

100 g anthogalo (goat butter)

100 g flour

100 g butter

extra virgin olive oil

white wine

graviera cheese

ice

Open the chicken on a cutting board and remove half of the breast and add it in a multi-cut mixer with ice, grated gruyere and a little bit of olive oil and grind.

Remove the chicken and grind the mushrooms and the onions.

Spread the inside of the chicken with the onion and mushroom mix and then add the ground chicken. Season with salt and pepper and add extra grated graviera cheese.

Wrap and tie with twine tight.

Place in a baking pan and season the skin with salt, pepper and olive oil.

Add a little bit of white wine (vidiano), a little bit of water and cover with parchment paper and aluminum foil.

Bake at 220 degrees for 20 minutes and then at 190-200 degrees for 60 minutes.

Add the flour and the butter into a pot and toast for 5 minutes. Deglaze the pan with the milk and mix.

Then remove from the heat and when it cools slightly, add grated gruyere, the anthogalo (goat butter), salt and pepper and keep aside.

Add the herbs and spinach in boiling water with a little bit of salt for 1 minute. Remove and add them to a multi-cutting mixer. Add a little bit of the hot water, slowly the olive oil and a piece of butter, or anthogalo and mix gently. Set aside.

Stir the chicken in a pan or at 240 degrees in the oven, rest for 5 minutes and then cut into thick slices.

Add both creams on the plate and the chicken on top.