Chicken Buttons With Chanterelle Mushrooms

Preparation:

Preparation: Cut the peeled tomatoes and carefully empty them, making sure they remain whole. Dry them between two layers of paper towels. Blend the chicken stew with the egg, cream, breadcrumbs and chopped rosemary. Season with salt and pepper. With the help of a pastry bag, form rosettes in the center of the peeled tomatoes and then close them like a button. Arrange the chicken nuggets on a baking sheet lined with baking paper and then cook them in the oven at 200 degrees for 8 minutes. Sauté the chanterelle mushrooms in a pan with the oil and rosemary. Serve the chicken nuggets with the chanterelle mushrooms next to them.