SAUCE
1pt white chicken stock
½ pt double cream
4oz unsalted butter, chilled & chopped
Salt & freshly ground black pepper
Juice of ¼ lemon
3tbsp chopped fresh parsley
METHOD
1. Chop one of the chicken breasts roughly, having removed the skin;
2. Put into food processor and blitz until smooth;
3. Add double cream and put into a bowl;
4. Peel and dice the apple;
5. Melt 1oz butter, sweat apples for 2 minutes then cool;
6. Open up the remaining four breasts, skin side down;
7. Add half the apple and the parsley to the mix and season;
8. Place each breast on a piece of buttered seasoned foil, roll up tightly like
a Christmas cracker in the foil and leave to rest for about 30 minutes;
9. Preheat oven to 200 c, cook the foil packages in the oven turning for about
12 minutes, then leave to rest for 5 minutes;
10. Meanwhile, make the sauce. Reduce the stock by half, add the cream and again
reduce by half;
11. Remove from heat and beat in chopped butter, add rest of the apple and seasoning
and reheat gently;
12. Add the lemon juice and parsley just before serving.
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