Preparation:
Chop the mushrooms, shallots and Parsley very fine, Pan-fried in oil and butter, add the white wine and the chicken stock then boil the mixture until it thicken then add the Parsley, put aside. Bone the Chicken legs and place the mixture on it, then roll the chicken and tie up with a string. Pan-fried the legs for a few minutes to give color. Put in a tray with some drops of white wine and some butter on the top of the chicken, bake for 20 minutes.
In the main time prepare the basil sauce, Pan-fry a chopped shallot then add half a glass of chicken stock and white wine, put the chopped Basil and some chopped parsley, pour the cream and boil slowly a few minutes. Put aside and let it cool down. Add the mayonnaise and the milk. The sauce is ready. Cut the cherry tomatoes in 2, then pan-fried with some chopped garlic and some salt & pepper. In the middle of a plate place a circle then fill up with some Lettuce, some Basil sauce, some cherry tomatoes then a bunch of fresh Dill on the top. Remove the circle and place 5 or 6 pieces of chicken around the Lettuce and pour the Basil sauce nicely.