Crispy chicken ballottine with garlic and apricot flavouring

Preparation:

1. Lay out a large sheet of aluminium foil and brush it with oil.
2. Place the chicken breasts on top (5 mm thick) and season with salt and pepper.
3. In a bowl, mix the sausage meat, whole egg, parsley, crushed nuts, 5 drops of butter, 3 drops of garlic, 6 drops of apricot and the white wine.
4. Place this stuffing in a roll in the middle of the chicken breasts.
5. Carefully roll up the ballotine by folding the aluminium foil.
6. Tie it up like a roast.
7. Heat the oil in a frying pan and fry the ballotines for 2 to 3 minutes, turning them on all sides.
8. Moisten with chicken stock and cook for 20 minutes at a gentle simmer.
9. Allow the ballotine to cool down before removing it from the foil.
10. Then fry it in the butter over a low heat to form a light, crispy crust.

Enjoy!