Goji Berry and Chanterelle Stuffed Chicken Breasts

Put goji berries in a sieve and rinse. Place in a small bowl with lukewarm water for about 20 minutes.

Meanwhile, peel and finely chop the shallots. Put half of them in a bowl and stir in the ricotta.

Rinse chicken breasts and pat dry with paper towels. Season with salt and pepper. Cut a pocket in each with a sharp knife.

Rinse the parsley, shake dry and chop finely.

Drain goji berries and add to the ricotta with 1 tablespoon parsley. Season with salt and pepper and mix well.

Fill the chicken breasts with ricotta mixture and pin together the "pockets" with toothpicks.

Heat oil in a skillet. Cook breasts over medium heat for 15-18 minutes on each side.

Meanwhile, trim chanterelles and clean with a brush. Cut large mushrooms into halves or quarters.

Rinse cherry tomatoes and place in a bowl of boiling water. Let stand for 30 seconds. Drain and rinse off thoroughly in cold water. Remove the skin with a sharp knife.

In another skillet, melt the butter and add chanterelles. Season with salt and cook, stirring constantly over high heat until the liquid is almost evaporated, about 5 minutes.