Chicken cannelloni with boletus and foie gras

Sauté the previously chopped onion and garlic, add the boletus that we will have hydrated in a bowl with hot water (reserve some of the boletus water), add the chopped chicken breasts and cook everything.

Add the water from the boletus and a little white wine, when the chicken starts to be done. Let it cook and let all the liquid evaporate. In the meantime, soak the cannelloni plates in hot water for 20 minutes.

Allow to cool, add the foie and mash.

Assemble the cannelloni

Add the almond cream and a little cheese on top to gratinate and bake in the oven.