800g Poultry breast
300g sausage meat
100g of crushed nuts
10g chopped parsley
1 whole egg
50g and 10g butter
3 tbsp. white wine
50 cl chicken stock
Salt and peper
3 drops of Garlic Flavouring
6 drops of Apricot flavouring
Place the escalloped chicken breasts (5 mm thick) on top, season with salt and pepper.
In a salad bowl, mix the sausage meat, whole egg, parsley, crushed nuts, 3 drops of Garlic, 6 drops of Apricot and white wine.
Arrange this stuffing in a roll in the middle of the chicken breasts.
Carefully roll up the box by folding up the foil.
Tie her up like a roast.
Heat some oil in a frying pan and fry the ballotines for 2 to 3 min, turning them on all sides. Moisten with chicken stock and simmer for 20 minutes.
Allow the box to cool before unravelling it and removing it from the foil.
Then fry it in butter over low heat to form a light crispy crust.