Clean the mushrooms dry and cut into very thin slices. Remove the skin from the onion and chop finely. Chop the parsley as well.
Heat the butter. Sauté the onion and parsley in it. Turn the heat up to high, add the mushrooms and sauté until they are soft and collapsed, draw juice, evaporate it completely. Season with salt and pepper only after they have cooled down.
Cut the chicken breasts horizontally into two cutlets each. Under plastic wrap, pound with rolling pin precisely to form large meat patties. Spread with mushroom filling, then roll up.
Oil, lemon zest and juice. Mix mustard and thyme leaves. Spread thin layer on chicken rolls. Then wrap each roll with 1 bacon tranche and secure with wooden skewers. Brush with remaining marinade.
Meanwhile, grill the chicken pieces at a sufficient distance from the embers for about twenty minutes, turning a few times to the other side and brushing with a little marinade or oil if necessary.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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