Toss the leek into the hot oil and fry. Then add the mushrooms, mix and fry them. While frying, add garlic and spices. Fry for few minutes. Leave the prepared stuffing to cool down

Cut the breast in the middle, but do not trim it completely. Spread it out on the worktop and use a mallet or meat pounder (or rolling pin) to pound the chicken breasts thin. Sprinkle with salt, pepper and spices. Set aside for half an hour. After this time, put the mushroom stuffing and brie cheese on top. Roll up each chicken breast like a cigar, and wrap tightly in slices of Parma ham. Put in an oven preheated to 180 C for about 40 minutes. Serve as desired.