Cut the comté cheese into 0.5 cm by 5 cm sticks. Chop the pistachios and the walnuts.
Bring a large pan of water to the boil.
Open out the chicken fillets: with the fillet lying flat on the table, unfold sideways starting from the centre, leaving the flesh attached in the middle, until the fillet is about 3 times wider.
Place each fillet on a sheet of cling film and cover with another sheet, hit using a flat, heavy object until the fillet is about 5 mm thick.
Add the chopped nuts and the sticks of comté to the centre of each fillet. Season with salt and pepper and roll into a sausage shape.
Wrap tightly with the cling film and plunge into the boiling water. Boil for about 6 minutes and then turn off the heat.
Peel the mushrooms and chop finely. Season with a dash of olive oil, balsamic vinegar and a few pinches of salt.
Lift the sausages out of the water, remove the cling film and pat dry.
Serve with a rocket and mushroom salad.
«The chicken rolls can also be served cold or, cut into slices, they can make delicious canapés.»