Tenderize the chicken steaks to thin them out, but not too much. Season with salt and pepper.
Once finely chopped, fry the mushrooms in oil until their water evaporates and then pour on the cream. Cook for a few minutes, stir gently and season with salt, pepper and nutmeg.
Allow to cool slightly. Put a few pieces of cheese and a bit of the mushroom mixture on each steak.
Roll them up and secure with toothpicks, so that they remain shut and do not fall apart.
Braise thus prepared chicken rolls in a little preheated oil evenly, then move them into a baking dish and bake for another 10-15 minutes.