Avutarda breast with mushrooms and mozzarella

Ingredients:

Skinless Avutarda breasts, cut in stripes**
Smoked bacon
White dry wine
Mozzarella cheese
Salt and pepper
Mushrooms
Béchamel sauce
Prunes
Sliced red and green peppers
Onions
Leek

Preparation:

The mixture is composed of white wine, salt, pepper and the chopped red and green peppers as well; mixed all together.
The skinless breasts must be filleted, extended over the platter and left to marinate with the previously prepared mixture. Right after, place stripes of bacon over the breasts along with the prunes and the cheese. The next step involves carefully wrapping all together thus leaving the stuffing in the inner part.
Once wrapped, spread along the breasts the wine and pepper mixture one more time. Each breast must be wrapped up in aluminium paper and cooked for 45 minutes approximately. Slice up, cover with mushrooms and béchamel sauce.
Serve while still hot.

*The Avutarda is also well known as “Cauquén” in the south Patagonia, which is the name it inherited from the Indians. In case of not being able to get avutarda, it can be replaced by meat of similar characteristics such as duck or chicken.