Instructions

1. Clean the mushrooms. Coarsely chop and set aside.
2. Cut the cheese wedges into pieces.
3. Season the mushrooms with salt & pepper and brown in half of the butter for 10 minutes over medium heat.
4. Place the guinea fowl breasts between 2 sheets of plastic wrap and flatten.
5. Remove the top sheet of plastic wrap and spread the mushrooms and cheese over the breasts.
6. Roll up the breasts and wrap in plastic wrap, sealing the ends.
7. Poach the ballotines in the plastic wrap for 6 to 8 minutes in simmering water.
8. Let stand for 10 min.
9. Remove the plastic wrap and brown the ballotines for 6 to 8 minutes in a skillet with the remaining butter and oil.
10. Slice the ballotines and serve with sautéed potatoes or green vegetables.