Wash the meat thoroughly, place it between two sheets of baking paper and flatten it with a rolling pin or a kitchen mallet to an even half centimetre.

Season with herbs salt on both sides.

Chop the onion and the chanterelles finely, then simmer them with the coconut oil or ghee butter until the pan is dry. Add salt and pepper.

Cook the spinach in a separate pot, press out the water, then mix it with the onions and chanterelles and let the filling cool.

Preheat the oven to 180 C. Place the filling on the chicken breast, keeping a centimetre from the edges, roll it and pin it with toothpicks.

Place the rolls on a baking sheet and bake for about 25 to 30 minutes.

Let them rest five minutes, then cut into strips and remove the toothpicks. Serve with vegetables or a salad.