Estero Gold Chicken with Porcini Mushrooms



5 Tbsp Extra Virgin Olive Oil, divided
9 oz porcini mushrooms
trimmed, cleaned & chopped
7 oz Estero Gold, grated
4 skinless, boneless chicken breast halves, pounded thin
2 Tbsp butter
salt & freshly ground pepper
1/2 cup dry white wine
2 egg yolks, beaten


In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the mushroom, cook until they release their liquid, and set aside. In a bowl, combine the cheese, egg yolks, and 1/3 cup of mushrooms. Arrange In a skillet over medium heat, melt the butter with the remaining olive oil. Season the chicken rolls with salt and pepper, add them to the skillet, and cook until browned on all sides and cooked through, about 15 minutes. Remove the chicken from the skillet and keep warm. Deglaze the pan with the wine, scraping any brown bits from the bottom, and cook until a sauce-like consistency is reached. To serve, arrange 1 chicken roll on each plate and sprinkle with the remaining mushrooms and drizzle with the sauce.