Gruyere sauce:

Cream of smoked eggplant puree:

We pass the chicken breast and make an incision from the top down right in the center and set it aside, then take the eggplant, the mushroom, the pumpkin and the pepper that we have grilled and fill the inside of the fillet, season with salt and pepper, add olive oil, paprika and start grilling or in the oven, then to make the graviera sauce we will use a saucepan, place it on the fire, add butter, onion and saute lightly, we will add lemon peels, two spoons of flour and after a while, just a little bit of color, we will extinguish with wine and add some vegetable or chicken broth and let it boil until the liquid evaporates for about 15 minutes, then add cream and add the grated shrimp, and continue boiling for another 10 minutes, then pass the cream through a sieve and scrape 1 lime in the cream for flavor.

We take the eggplants and if we have any gas, we burn them on the outside, then we put them in the oven at 200 degrees until they wilt well, then we remove the inside from the eggplants and blend it with salt, pepper and butter until it becomes a perfect texture

Cut the chicken into four pieces, put it on a plate and pour over the graviera sauce we have prepared and add the smoked eggplant puree as a garnish and our dish is ready, bon appetit.