Sautéed Chicken Breast

Clean the chicken breast. Thinly slice all mushrooms and sauté them with thyme, garlic, and olive oil. Set aside.
In a saucepan, reduce the chicken demi-glace with white wine. Add sautéed mushrooms (without excess oil) and continue reducing gently.
Peel and deseed the tomato. Blanch and chill the spinach, squeeze out excess water, and sauté it with tomato pulp.
Fill the hollow tomato with spinach and top with Gorgonzola cheese. Bake at 325°F for 15 minutes.
Lightly pound the chicken breast, season with salt and pepper, and sauté it in olive oil and butter until golden.
Deglaze the pan with the mushroom sauce, simmer the chicken briefly, and serve alongside the baked stuffed tomato.