Chicken rolls stuffed with ham and mushroom in red wine sauce

Once there was a mission to Norway and I was left behind home. What to do? Let's move to the kitchen and create something lovely and delicious.

Ingredients:

• 500 g chicken breast fillet 
• 150m g sliced ham
• 300 g champion
• 1 medium onion
• 2-3 cloves garlic
• 1/2 bunch of finely chopped parsley
• 2-3 Tbsp. liquid/melted butter
• 250 ml chicken broth (or bouillon cube mixed with water)
• salt, pepper
• 200-300 ml dry red wine

Directions: 

Take the meat and use a meat mallet to "punch" it tender and to the right thickness (which is less than one centimetre). Rub the tender slices with salt and pepper.

Wash and cut the mushroom into small pieces. According to my experience it is easier to work with small pieces then bigger ones (basically easier to roll).

Chop onion and garlic finely.
Stew the onion in butter over low heat until golden yellow (not brown!). Add mushroom and mix with pressed garlic and finely chopped parsley. Flavour with salt and pepper. Cook for a few minutes until turns into a ragout. Take it onto a plate and let cool.

Lay chicken breasts flat and place a slice of ham then champion ragout in the middle of each breast. Roll the chicken and secure with toothpicks.
Heat some butter in a large sauce pan and place the rolls into it and roast each side of the rolls for a few minutes. One side needs approximately 2-3 minutes. Add remaining mushroom ragout and pour chicken broth and red wine over it.
Cover the saucepan and cook each side for á 10 minutes. If needed, add extra red wine. Flavour the sauce by adding salt, pepper and garlic powder.

Slice up the rolls and sprinkle with 'juice'. Serve on rice bed.